Another recipe adapted from Every Day in the Kitchen by Campion and Curtis. It's a delicious winter casseroley thing to eat with rice.
This is the lazy version of the original recipe.
3 or 4 heaped teaspoons tamarind puree (or about 100g tamarind)
250ml boiling water
750g - 1kg cubed beef (or blade steak, cut into bite sized pieces)
3 teaspoons chilli flakes
2 onions, diced
2 or 3 kaffir lime leaves
3 cm ginger, grated or sliced
1 or 2 lemongrass stems, sliced into largish chunks
250ml beef stock
60g shaved palm sugar
3 or 4 tablespoons of fish sauce
A note about the tamarind - If you're using real tamarind pulp, and not the puree in the jar, you'll need to soak the tamarind in the boiling water for 5 - 10 minutes. This softens the pulp up nicely, and means you can remove the tamarind seeds easily. You need to remove the seeds as they're really hard and inedible. Keep the pulp-boiling-water mixture to add to the pot. If you use the tamarind puree, it'll all be fine. You don't need to soak it or anything, and preparation is even quicker.
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
You'll need a casserole dish (or cast iron pot or whatever) with a lid.
Place all the ingredients in the pot - tamarind puree, boiling water, beef, chilli flakes, diced onions, kaffir lime leaves, ginger, lemongrass, beef stock, palm sugar, fish sauce. Check the amount of liquid - if the liquid doesn't cover the meat, just add a little more boiling water until the liquid covers the meat pieces.
Put the lid on the pot, and put it in the oven for two to three hours.
Check regularly during cooking, to monitor the liquid level and add more boiling water if it's needed. After two hours, test the meat - if it's tender and breaks easily, it's cooked.
Remove the lime leaves and as many of the lemongrass pieces as you can find, before serving with rice and steamed or stirfried vegies.