Ingredients
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3 lbs beef stew meat, cut into 1-2-inch pieces (I use a chuck roast & cut it up)
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8 red chilies, stemmed and coarsely chopped (you can take out the seeds to reduce the heat level)
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1/2 small onion, chopped
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2 inches fresh ginger, peeled and chopped
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3 garlic cloves, chopped
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1 stalk lemongrass, tough outer layers removed, tender insides finely sliced
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1/3 cup tamarind paste (combined with 1/3 cup warm water)
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground turmeric
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1/2 teaspoon chili powder (ground chiles, not the chili pepper spice blend)
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1 (15 ounce) can light coconut milk
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2 teaspoons sugar
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salt
Instructions
- Put the beef in the slow cooker.
- In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
- Puree until smooth, then pour over the beef.
- Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
- The beef will be tender and the sauce will be dark brown.
- Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
- Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
- Stir in the sugar and season with salt to taste.
- Serve over steamed rice.