Beef Gulai

Instructions

1. Prepare the spice paste
   Blend all spice paste ingredients in a food processor until smooth, adding a little oil if needed to help the blending process. If using fresh turmeric, wear gloves to avoid staining your hands.
2. Brown the beef
   Heat oil in a large, heavy-bottomed pot over medium-high heat. Add beef cubes in batches and brown on all sides. Remove and set aside. Don't overcrowd the pot to ensure proper browning.
3. Sauté the spice paste
   In the same pot, add the blended spice paste and cook over medium heat for 5-7 minutes until fragrant and the oil separates from the paste. Stir frequently to prevent burning.
4. Add aromatics and liquid
   Return the beef to the pot. Add lemongrass, kaffir lime leaves, turmeric leaves (if using), tamarind juice, coconut milk, and water. Stir well to combine all ingredients.
5. Simmer the curry
   Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours or until the beef is tender, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick.
6. Season and reduce
   Once the beef is tender, add salt and palm sugar. Adjust seasoning to taste. Simmer uncovered for an additional 15 minutes to reduce and thicken the sauce.
7. Serve
   Remove lemongrass stalks and leaves before serving. Serve hot with steamed rice, and garnish with fried shallots if desired.