3 tablespoons palm sugar
300 grams beef top round
2 tablespoons tamarind juice
3 cups coconut cream
2 tablespoons fish sauce
4 cups coconut milk
1 tablespoon peanuts, roasted
1/2 teaspoon sea salt
3 bay leaves
3 1/2 tablespoons mussamun curry paste
7 cardamoms, roasted
1 stick cinnamon, about 1 inch long. bay leaves and red spur chili slices for garnish
4 small potatoes (60 grams each), cut into round pieces
3 onions (30 grams each)
1. Clean the beef and cut into 1 inch cubes. Put aside.
2. In a pot, bring the coconut cream and coconut milk to a boil over medium heat. Add the beef and salt. Reduce to low heat. Simmer for 40 minutes or until the beef is tender.
3. Place a pan over medium heat. Skim 2 ladles of coconut oil from the beef pot and pour into the pan. Sauté the curry paste until it is fragrant and the oil surfaces. Turn off the heat. Pour the curry mixture into the beef pot. Add the potato and onions, cooking for a while. Season to taste. It should have a perfect balance of sweet, sour and salty. Add the peanuts and all spices. Cook until everything is done and tender and the curry sauce reduces slightly.
4. Ladle into a serving bowl. Garnish with bay leaves and spur chili before serving