Get your shit ready, you are gonna need the following items choped up tiny for the paste:-
- Ginger
- Garlic
- Onion
- Chillies Red or Green but spicy (so not jalapenos )
- Lemongrass (cut into strings lengthwise for maximum result)
- Mint
- Green Pepper
- Tomato
Before you start chopping all this shit put your beef chunks into a zip lock bag with the marinade:-
- soy sauce
- lots of chilli powder
- bit of cumin
- oyster sauce
- Sri Racha hot sauce
- bit of yogurt if you have it
Fry the paste ingredients in a decent amount of oil (flavor oil is best - mustard, peanut, thick african palm oil) -
Keep frying until the onion and paste breaks down and liquifies in the oil. Feel free to help it on its way and smoosh the shit.
After about 10-15 mins of frying the paste mix it should start looking like a gravy. Now its time to chuck in the meat with the marinade and fry until the meat browns.
FRY THAT SHIT!
I forgot to tell you about the same time as the meat you should chuck in a couple of raw carrots and potato chunks.
After the meat is browned you should already have a pretty decent gravy what with the marinade and the liquified onion/tomato/greenpepper in the paste mix, now you can add the final secret ingredients:
Add Beef Stock till you have enough gravy(top it up with more stock as the gravy reduces)
Add a Schmeer of Cream Cheese and stir it in for creaminess
Turn the heat really low and let it simmer until the potatos are done and the meat is fall apart soft.
You cant really cook it too long, after about an hour on low heat pull out the biggest chunk of meat and try to cut it with a spoon, it should fall apart easily or another way to time it is to add a final tomato cut in wedges when you turn the heat down to low in the final step and when the tomatos are almost liquified then the rest of the food is probably done too.
Add a Schmeer of Cream Cheese and stir it in for creaminess
Turn the heat really low and let it simmer until the potatos are done and the meat is fall apart soft.
You cant really cook it too long, after about an hour on low heat pull out the biggest chunk of meat and try to cut it with a spoon, it should fall apart easily or another way to time it is to add a final tomato cut in wedges when you turn the heat down to low in the final step and when the tomatos are almost liquified then the rest of the food is probably done too.
Garnish with finely chopped cilantro, spring onion and vidalia purple onion. Have some cucumber and mango(or pinappple whatever) sliced nearby to cool your mouth off cuz should be pretty fucking hot.
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