1 Kilo Beef shoulder, blade or gravy beef
2 lemongrass stalks peeled and finely chopped
3 kaffir lime leaves bruised
3 curry leaves bruised
800 mls of coconut milk or 2 large tins
800 mls of beef or chicken stock
Note you can use all coconut milk if you wish which is more the tradition but I do find it a little too rich so use half and half. If using all coconut milk it will evaporate faster than half milk and half stock, so you may want to reduce the amount of stock. You can also cook on the stove top for a little longer to reduce the liquid.
Chop the beef into 2-5 approx cm cubes and set aside.
Prepare the spice mix. You can use a mortar and pestle or a food processor, if you have one, otherwise just chop all the ingredients, don't have to be too fine, leaving lemongrass, lime leaves and curry leaves out.
Use a heavy braising or casserole pot, and fry off the spice mix until fragrant and darker in colour. Add half the coconut milk and slowly bring to a simmer. Add the chopped lemongrass, and bruised lime and curry leaves, then your beef cubes to the pot . Simmer gently for a couple of minutes before adding the stock and remaining coconut milk. Cover with lid and place in a slow oven 160 for approx 2 hours, or until the meat is very tender and most of the liquid absorbed.
If the meat is not tender enough but the liquid is absorbed you can continue to cook adding small amounts of coconut milk, on the stove top.
Serve in bowls with steamed rice, yoghurt, a beautiful chutney like Baxters Mango maybe some lime pickle and garnish with some shredded lime leaves or fresh chilli.