A thick, spicy sauce coats the meat and makes for a satisfying meal.
Ingredients: 2 onions, chopped
1 tablespoon chilli paste (sambal oelek)
3 tablespoons chopped almonds
1/2 teaspoon dried shrimp paste
250 mL water
2 tablespoons peanut oil
500 g lean topside steak, cut into 2. cm cubes
250 mL coconut molk
1 tablespoon mango chutney
2 tablespoons lime or lemon juice
Directions: 1. Place onions, chilli paste, almonds, shrimp paste and 1 tablespoon water in a food processor or blender and process until smooth.
2. Heat oil in a large saucepan, add onion mixture and cook over a low heat, stirring, for 5 minutes. Add meat and cook, stirring, for 2-3 minutes or until meat just changes colour.
3. Stir in remaining water, cover, bring to simmering and simmer for 1 hour or until meat is tender.
4. Place coconut milk, chutney and lime orlemon juice in a bowl and mix to combine. Stir into meat mixture, bring back to simmering and simmer, stirring occasionally, for 10-15 minutes longer or until heated through.
You can make coconut milk using dessicated coconut and water. To make, place 500 g dessicated coconut in a bowl, pour over 750 mL boiling water and allow to standfor 30 minutes. Strain, squeezing the coconut to extract as mich liquid as possible. This will make a thick coconut milk. The coconut can be used again to make a weaker coconut milk.