Ingredients:
500g cooked beef (boiled or roasted, cut into 3cm cubes)
For the Spice Seasoning:
1 tsp (heaped) curry powder
1/2 tsp freshly-ground black pepper
1/4 tsp chilli powder
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground cardamon
pinch of ground ginger
1 tsp fresh ginger, pounded to a paste
1 tsp garlic, crushed
1 dessertspoon vinegar
salt, to taste
For the Curry:
5 tbsp coconut oil or ghee
24 baby red onions, peeled
350ml coconut milk
1 tsp (heaped) cornflour or rice flour
5cm length of rampe (pandan) leaf
12 red onions, sliced
1/8 tsp ground turmeric
3 green chillies, sliced
1 sprig curry leaves
juice of 1 large lime
salt, to taste
4 red chillies, sliced into thin strips, lengthways, to garnish
Method:
Combine all the spice seasoning ingredients in a bowl and mix thoroughly. Add the beef pieces and toss to combine. Cover the bowl and set aside to marinate for 60 minutes.
Alternately thread the beef cubes and the baby red onions onto skewers (add 4 beef pieces and 3 onion pieces on each skewer).
Heat 3 tbsp of the oil or ghee in a heavy-based shallow pan. When hot add the skewers and fry the beef for about 20 minutes, or until well browned all over. At this point remove the meat and set aside on a dish.
Add the remaining oil to another pan and when hot add the curry leaves, pandan leaf, sliced red onions and green chillies. Fry until the onions are golden brown (about 6 minutes) then scatter over the cornflour (or rice flour) and stir to combine. Scatter over the turmeric then pour in the coconut milk and stir to combine. Season to taste with salt and stir in the lime juice. Bring to a simmer and cook until the sauce is thick. Remove the pandan leaf, pour over the beef and garnish with the strips of red chilli.
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