This recipe comes from the book Asia, The Beautiful Cookbook. It’s belongs to a series of books from the early 90’s when the internet was not a thing. Many recipes have the lost sense of simplicity I crave.
* 1 kg of beef or veal shank
* 4 large onions
* 8 cloves of garlic
* A piece of ginger
* 1 stalk lemon grass
* 1 tablespoon ground coriander
* 2 teaspoons ground clove
* 1 teaspoon ground turmeric
* 1 teaspoon shrimp paste
* 2 cups thin coconut milk
* 2 bay leaves
* 2 red chillies
* 8 candlenuts (or 34 raw cashews)
* 10 small new potatoes
Cut the meat into cubes.
Chop the onions, garlic, ginger and white bottom of lemon grass and process in a food processor to a purée.
Brown the meat in oil, add the onion purée and fry for another 5 minutes.
Add the spices and shrimp paste and give it a stir.
Add coconut milk and bay leave. Simmer for 5 minutes.
Grind the nuts and and to the sauce. Cook for 1 1/2 hour and add more water if needed.
Serve with white rice.