Malaysian Beef Curry

Instructions

1. Prepare the beef
   Pat the beef chunks dry with paper towels and season with salt. Heat 2 tablespoons of oil in a large heavy-bottomed pot over high heat. Working in batches, sear the beef on all sides until browned, about 3-4 minutes per batch. Transfer the seared beef to a plate and set aside.
2. Create the curry base
   In the same pot, add the remaining oil. Add cinnamon, cloves, star anise, and cardamom pods. Fry for 30 seconds until fragrant. Add the diced onions and cook until soft and translucent, about 5-7 minutes. Add the garlic, ginger, and chilies. Sauté for another 2 minutes until aromatic.
3. Develop the curry flavor
   Add the Malaysian curry powder to the pot and stir continuously for 1-2 minutes to prevent burning. The mixture should become very fragrant. Add the lemongrass stalks and stir to combine. Pour in a small amount of beef stock to deglaze the pot, scraping up any brown bits from the bottom.
4. Simmer the curry
   Return the seared beef to the pot. Add the remaining beef stock, coconut milk, and tamarind paste. Stir well to combine. Bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 hours, stirring occasionally to prevent sticking.
5. Reduce the sauce
   After 1.5 hours, remove the lid and increase the heat to medium-low. Continue cooking for another 30-45 minutes, or until the beef is very tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent the bottom from burning.
6. Final seasoning
   Taste the curry and adjust the seasoning with salt as needed. If you prefer more acidity, add a bit more tamarind paste. For more heat, add some chili powder or fresh chopped chilies. Remove the whole spices (cinnamon stick, star anise, cardamom pods) and lemongrass stalks before serving.