This is not a very spicy hot curry and it tastes even better the next day. you can serve it with rice or bread.
600g beef or mutton, cut into strips or small chunks
2 tablespoons light soy sauce
1 teaspoon black pepper powder
Marinate the meat in a bowl and set aside.
Ingredients to be ground together:
20 shallots, peeled and sliced
4 garlic cloves, peeled and sliced
1 teaspoon shrimp paste (belachan)
1 inch piece turmeric root or 1 teaspoon turmeric powder
3 candlenuts, chopped
6 inches from the bottom of lemongrass, peel outer skins and slice thinly
12 dried chillies, broken or cut and soaked in hot water to soften, discard water and any seeds, grind to a paste ( OR 2 teaspoons chilli powder)
8 long string beans, break into 1 and half-inch pieces
1 tomato, quartered
1/2 cup tamarind juice
salt and sugar
Heat 1 cup of oil in a pot and fry the ground ingredients (rempah) for 5 minutes over medium-high heat, stirring often. Add the meat and 1 teaspoon salt. Stir-fry the meat in the rempah for about 3 minutes. Add 1 cup of water, stir to mix and simmer for 15 minutes. Then add the tamarind juice and sugar. Cook for 10 minutes longer. Lastly, add the tomato and long beans. Stir to mix well and simmer for 5 minutes. This dish does not have a lot of gravy.
The addition of the number of chillis is up to each individual's preference.
You can choose to add potatoes instead of long string beans.
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