21⁄4lb (1kg) beef rump, cut into
1in (2.5cm) cubes
½ tsp ground turmeric
4 lime leaves, roughly chopped (if not
available, use the grated zest of 1 lime)
2 stalks lemongrass
1 tsp sea salt
1 tbsp tamarind pulp (see p30)
1 tbsp flour
For the spice paste
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp freshly ground black pepper
5 fresh red jalapeño or serrano chilies,
seeded and finely chopped
3 garlic cloves, halved
2in (5cm) piece of fresh ginger,
finely chopped
4 shallots, finely chopped
1 tsp ground turmeric
a little vegetable oil
1You will need about 25 bamboo skewers. Soak them in cold water for at
least an hour before threading the beef onto them, so that they do not burn.
2Put the beef in a large glass or ceramic dish. Combine the turmeric, lime
leaf, lemongrass, salt, and tamarind pulp. Use it to coat the beef, and
marinate in the refrigerator for at least 4 hours or preferably overnight.
3Dry-roast the coriander and cumin seeds in a small frying pan over mediumhigh
heat for 2 minutes until fragrant. Using a pestle and mortar, grind into
a fine powder, then add the pepper and chilies. Continue to work until smooth,
adding the garlic, ginger, shallot, and turmeric in that order. Add a splash of water
to make a smooth paste. Heat a little vegetable oil in a wok over medium-high
heat, and stir-fry the paste for 4 minutes or until fragrant.
4Drain the beef, reserving the marinade. Add the beef to the wok with the
paste. Add 1¼ cups of water and simmer for 4–5 minutes. Remove the beef
and carefully thread onto the skewers. Heat a charcoal grill or ridged cast-iron
grill pan until hot. Grill the beef skewers for 2–3 minutes on each side. Mix the
flour with 1 tbsp of the reserved marinade to make a paste, then add to a
saucepan with the remaining marinade. Bring to a boil over medium heat, and stir
continuously until thickened. Serve the beef skewers with the hot dipping sauce.
No comments:
Post a Comment