Spicy beef sambal with coconut and turmeric sauce

Ingredients for 2 servings:

• 500 g beef goulash
• 3 tbsp peanut oil, refined
• 400 g water
• 1 tsp, levelled sugar
• 1 tsp beef broth, instant
• 2 kaffir lime leaves (daun jeruk)
• 1 cinnamon stick(s), approx. 4 cm
• 120 g orange juice
• 80 g coconut milk, creamy
• 30 g turmeric root, fresh or frozen
• 10 g galangal, fresh or frozen
• 3 medium-sized garlic cloves
• 2 tomatoes, fully ripe
• 3 small red chili peppers
• 1 pinch(s) mace powder, alternatively freshly grated nutmeg
• 1 pinch(s) cardamom powder
• 2 tbsp orange juice
• 1 tbsp soy sauce, light
• 2 tbsp palm oil, premium
• n. B. Beef broth, instant
• 1 tbsp Madeira
• flowers and leaves
• e.g. coconut milk, creamy

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 hours; Total time approx. 4 hours 20 minutes

An absolute winner, and not just because of its color. Recipe from Rembige, Lombok, Indonesia. Original title: Daging Sapi dengan Saos Kunyit.

Thaw the beef (if frozen), pat dry, and cut into bite-sized pieces. Sear on all sides in peanut oil. Heat the water in a casserole dish and dissolve the sugar and beef stock in it. As soon as the water boils, add the beef, kaffir lime leaves, and cinnamon stick. Cover and simmer gently for 3 hours. If the liquid has completely evaporated during this time, add 50 ml of water. In the meantime, make the sambal. Wash, peel, and chop the fresh turmeric root. Thaw the frozen beef. Wash, peel, and thinly slice the fresh galangal. Remove the tough root ends (eyes). Thaw the frozen beef. Trim both ends of the garlic cloves, peel, and press through a garlic press. Wash the tomatoes, remove the stalks, quarter them, remove the green core, and cut them into thirds crosswise. Wash the small red chilies, cut them into thirds crosswise, leaving the seeds and discarding the stems. Measure the mace and cardamom powder. Place all ingredients except the palm oil in a small blender and blend at full speed for one minute until smooth. Mix the orange juice and coconut milk. Heat a medium-sized pan with the palm oil. Add the sambal from the blender and simmer for about one minute while stirring. Deglaze with the mixed coconut milk. Cover and let cool, then keep to the side. Remove the cinnamon stick and leaves from the casserole dish. Add the sambal and simmer for 45 minutes. Season to taste with the beef stock and Madeira wine. Prepare two serving plates, divide the beef between the plates, garnish, and serve. In Indonesia, this dish is served with white, cooked rice.