(Dry-Fried Beef Curry)
3 lb. chuck or stew beef
2 medium onions, chopped
6 garlic cloves
1 Tbsp. chopped fresh ginger
6 fresh red chilies, seeded
2 c. thick coconut milk
1 1/2 tsp. salt
1 tsp. chili powder
2 tsp. ground coriander
3 strips thinly peeled lemon
1 tsp. laos powder (aromatic
1/2 c. tamarind liquid
2 tsp. sugar
Cut beef in 1-inch wide x 2-inch long strips. Put
onion, garlic, ginger, and chilies in blender with 1/2 cup of
coconut milk. Blend until smooth. Pour into large saucepan
and wash out blender with remaining coconut milk. Add to
saucepan with all remaining ingredients, except tamarind
liquid. Mix well. Add meat and bring to a boil. Reduce heat
to moderate. Add tamarind liquid and sugar. Cook, uncovered,
until gravy is thick. Stir to keep from sticking. At end of
cooking, 2 1/2 hours, when oil separates from gravy, add sugar
and stir constantly. Fry meat in oily gravy until browned.
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