for 4 person

Spiced paste

5	shallots, coarsely chopped
4	garlic cloves, coarsely chopped
2	red chillies, coarsely chopped
½ tsp	chilli flakes
3 stick	lemongrass, core roughly chopped
40 g	ginger, coarsely chopped
3 tbsp	water

Meat

2 tbsp	peanut oil
600 g	beef ragout
½ tsp	salt
1	cinnamon stick
3	cloves
3	star anise
3	cardamom pods
2 ½ dl	coconut milk
2 dl	beef bouillon
3	lime leaves (Citrus hystrix) (Thai Kit) (Thai-Kit)
50 g	coconut flakes, roasted
1 tbsp	cane sugar

To serve

½ tsp	salt
2 tbsp	fried onions

How it's done

Spiced paste

Place the shallots and all the other ingredients up to and including the water in a food processor, blend to a paste.

Meat

Heat the peanut oil in a casserole dish. Add the spiced paste, cinnamon, cloves, star anise and cardamom, cook for approx. 3 mins. Salt the meat, add to the dish and cook in batches for approx. 3 mins. per batch. Pour in the coconut milk and bouillon, add the kaffir lime leaves, coconut flakes and sugar, cover and braise for approx. 1 hr., stirring occasionally. Remove the lid and finish cooking for approx. 45 mins.

To serve

Remove the cinnamon, cloves, star anise, cardamom and kaffir lime leaves, salt the braised beef and sauce, top with fried onions.

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