Beef Curry With Peanuts

• 5 shallots
• 2 garlic cloves
• 1 inch of cleaned lemongrass
• 4 red chiles
• 1 tbsp coriander
• 1 tsp cumin
• 2 cardamom seeds
• 2 tsp oil (not olive oil)
• 2 tbsp water
• 1/2 tsp galingal (or abit less ginger)
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 2 cloves
• 1 tbsp shrimp paste
• 2 tbsp vegetable oil (not olive oil)
• 1 and 1/2 pounds of nice steak (not fatty) cut into 1 inch cubes.
• 3 tbsp tamarind water or 2 tamarind slices
• 1 tbsp turbinado sugar (or 3/4 tbsp brown sugar)
• 2 Kaffir Lime leaves (or 1 bay leaf, not the same but will do)
• 3 cups of Coconut milk (canned).
• 1 can diced or pieces pineapple drained (fresh is better).
• 1/4 pound chopped roasted peanuts.

1. Make the paste. put the shallots, garlic, lemongrass, cilantro, chiles, coriander, cumin and cardamon on a baking tray and roast in the oven at 350 for about 10 minutes. It's done just before you begin to smell it. Add these ingredients to a blender add 2 tbsp oil and water. Blend till smooth. Add the galingal, nutmeg, cinnamon, cloves and shrimp paste. Blend again.
2. Heat the oil in a large saucepan and fry the paste, stirring continuously for about 3 minutes. Don't let it burn. Add the beef and stir till coated with paste. add the tamarind water and cover to simmer for 3 minutes. Uncover and add the sugar, kaffir lime leaves and coconut milk.
3. Simmer uncovered for about 1 and 1/2 hours until the sauce is very thick (low heat).
4. Add the pineapple and peanuts. Stir for 1 minute and serve over hot cooked rice.

shallots, garlic, lemongrass, red chiles, coriander, cumin, cardamom seeds, oil, water, ginger, ground nutmeg, ground cinnamon, cloves, shrimp, vegetable oil, tamarind water, turbinado sugar, lime leaves, coconut milk, pineapple, peanuts

Taken from www.epicurious.com/recipes/member/views/beef-curry-with-peanuts-1275767 (may not work)