This dish was brought into Malaysia by the Minangkabau from west Sumatra who settled in Negri Sembilan, but it has since been adopted by the included a northern (Sumatran) version in the Indonesia section, but this version is the classic one, not dry like the former.

2 lb (1 kg) beef topside, cubed

3 cups (750 ml) coconut milk

1 stalk lemongrass, bruised

1 piece dried tamarind

4 tablespoons grated fresh coconut, roasted in a dry pan until brown then finely ground

Salt to taste

Spice Paste

15-20 medium-sized dried chilies, soaked in warm water until soft and quizzed dry or 4-5 teaspoons dried chili flakes

2 stalks lemongrass, finely sliced

¾ -in (2-cm) piece galangal, peeled and coarsely chopped

¾ -in (2-cm) piece turmeric root, peeled and coarsely chopped or 1 turmeric leaf

¾ -in (2-cm) piece fresh ginger root, peeled and coarsely chopped

6 cloves garlic

12 shallots, sliced

METHOD

Grind the Spice Paste ingredients to a fine paste. Mix the beef with the Spice Paste and set aside for 15 minutes. Combine the beef, the coconut milk, lemongrass and dried tamarind in a wok and bring to a boil, stirring constanly. Reduce the heat and simmer, continuing to stir, until the gravy has thickened.

Add the roasted coconut, reduce the heat to low and cook gently, stirring occasionally, until the meat is tender and the gravy is very thick but not dry. This should take a little more than one hour and you may wish to use less coconut milk to bring the gravy to sufficient thickness in less time. Add salt to taste and serve