* In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind pulp or 4-5 inch long whole tamarind pod (shell and coarse strings removed). Let stand for 30 minutes. Knead pulp from seeds: discard seeds. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pulp. Set aside. Heat oil in a wok or 5-quart kettle over medium-high heat: add meat, a few pieces at a time, and cook until browned on all sides. Lift out a onion is soft. Add coriander, cinnamon stick, cumin, Chili Paste, pepper, cloves, and shrimp paste (if used). Cook, stirring, until seasonings are well combined. Return beef to kettle; stir to coat with spice mixture. Stir in tamarind liquid and coconut milk. Bring to a boill then cover, reduce heat to medium-low, and simmer stirring occaisonally, until meat is very tender when pierced and sauce is very thick and almost dry (1 1/2 to 2 hours). Remove from heat and discard cinnamon stick; spoon off and discard fat from sauce. Serve with rice. --- per Larry Haftl
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (294g)|
|Recipe Makes: 6|
|Calories from Fat: 456 (75%)|
|Amt Per Serving||% DV|
|Total Fat 50.7g||68 %|
|Saturated Fat 29g||145 %|
|Monounsaturated Fat 14.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 100.4mg||31 %|
|Sodium 136.1mg||5 %|
|Potassium 714.7mg||19 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 8.2g|
|Protein 31.7g||45 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 611
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