Lisyen Curry

Brown coriander seeds to release flavour and allow to cool.

In a blender combine coriander seeds, turmeric, garlic cloves, onions and chilies and a little water to aid blending.

Blend until mixture resembles a wet paste.

Bring 2 cups (approximately) to the boil and blanch beef (approximately 1 minute) until outside surfaces are mostly grey.

Drain beef and refresh with cold water immediately then set aside to drain. Discard water.

In a heated non-stick pan add drained meat and brown to remove any excess water left over from the blanching process (takes about 2 minutes) remove meat from pan and set aside.

Add 0.5 tablespoon oil to hot pan then add bruised lemongrass, ginger, galangal and lime leaves. Cook for 1 minute while stirring. Add turmeric mix to pan and fry a further 3 minutes until turmeric starts to take on a light golden brown colour, adding a little oil if required to prevent burning. Mix should be bubbling a little** to get left behind turmeric mix from blender, add some water (about ½ cup) to the bender then add to the pan.

Add spices to the pan (cinnamon bark, bay leaves, dried galangal, star anise, cloves and fennel seeds)

and cook 1 minute Add 2 cups water to pan and bring back to just bubbling.

Add black sugar and stir gently until disolved.

Add meat and 1 teaspoon salt. Stir gently to combine.

Cover and gently simmer until tender (about 1 hour for a good quality meat like Black Angus beef), stiring gently 3 or 4 times to make sure bottom is not sticking.

After meat is tender, turn off heat but keep lid on.

Allow curry to stand, covered, until cooled.