Adapted from Foolproof Asian Cookery by Ken Hom
2 large onions, sliced
1 tbs ginger, grated
6 garlic cloves, crushed
1.2 litres coconut milk
1kg stewing beef (I used topside because it was already cubed #lazy)
2 tbs vegetable oil
2-3 tsp dried chilli flakes
5 cloves (I spent 30 seconds thinking "five cloves of what?!" before I figured this one out)
1 cinnamon stick
2 tsp salt
pepper to taste
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
4 tbs lemon juice
1. In a blender combine half of the onion, the ginger, garlic and a splash of coconut milk. I did this with the hand blender, not worth dirtying a whole big thing. Toss the mixture through the beef til it's all covered.
2. Heat the oil in a Dutch oven or big pot and sauté the onions until golden. Take out of the Dutch oven and set aside.
3. In two or three batches, brown the beef on all sides in the Dutch oven.
4. Add all the beef and the onions back the Dutch oven with all the other ingredients except the lemon juice. Bring to a simmer and then reduce to the lowest heat possible. Simmer with the lid off for 2 1/2 - 3 hours, stirring occasionally.
5. The curry is ready when just about all the liquid is evaporated. It's supposed to be almost dry. Add the lemon juice, stir through and cook for another minute before serving.
I highly recommend serving with plain rice and and some braised bok choy and spring onions with a little kecap manis, fish sauce and soy sauce stirred through.