Dalca Daging

Ingredients

• 125 ml (½ cup) vegetable oil
• 5 red shallots, finely sliced
• 2 garlic cloves, finely sliced
• 1 cinnamon stick
• 1 star anise
• 3 cardamom pods
• 5 cloves
• 2 curry leaf sprigs, leaves picked
• 2 tablespoons malaysian chilli paste (see page 170)
• 400 g (14 oz) beef (oyster blade or topside), finely sliced
• 3 potatoes, quartered
• 1 carrot, sliced diagonally
• 400 ml (13½ fl oz) tin coconut cream
• 95 g (½ cup) yellow lentils, soaked and boiled until soft
• 2 tomatoes, quartered
• 1 teaspoon tamarind paste
• 1 tablespoon sugar, or to taste
• Salt
• Curry paste
• 2 large red onions, roughly chopped
• 4 garlic cloves
• 2.5 cm (1 in) piece ginger
• 3 roasted candlenuts (see page 192) (optional)
• 2.5 cm (1 in) piece galangal (optional)
• 3 tablespoons vegetable oil
• 3 tablespoons malaysian curry powder (for meat and chicken)