Ingredients

  • 6 stalks lemongrass, white part only, thinly sliced
  • 1 onion, roughly chopped
  • 2-inch piece ginger, roughly chopped
  • 6 garlic cloves
  • 1 cinnamon stick
  • 1 star anise
  • 1/2 tsp chilli flakes (optional)
  • 2 tsp turmeric powder
  • 4 cardamom pods
  • 4 cloves
  • ¼ cup curry powder (25g)
  • ½ tbsp cayenne pepper powder
  • 1 tsp turmeric powder
  • 125ml Freja Beef Bone Broth
  • 2 tbsp coconut sugar
  • 2 tsp salt
  • 10 kaffir lime leaves, thinly sliced
  • 1 kg beef chuck, cut into 2-inch pieces
  • 1 cup coconut milk (250ml)
  • 1 tbsp cornstarch (optional, for thickening)
  • Juice of ½ lime

 

Method

  1. Make the spice paste: Blend lemongrass, onion, ginger, garlic, curry powder, cayenne, turmeric, chilli flakes if adding and water until smooth.
  2. Heat a heavy-bottomed pan over medium heat. Add the spice paste and cook for 5–7 minutes until fragrant.
  3. Stir in coconut sugar, salt, turmeric leaves, and kaffir lime leaves, cinnamon, cardamom, cloves star anise. Cook another 2 minutes.
  4. Transfer the paste to the slow cooker pan, add the beef chuck to the pan coating with the spice paste.
  5. Pour in coconut milk and cook on high for 4 hours until beef is tender and sauce is thickened. Stir occasionally.
  6. If desired, mix cornstarch with a little water and stir in to thicken the sauce further.
  7. Finish with lime juice and adjust seasoning to taste.
  8. Serve hot, optionally with cauliflower rice or spelt grains, and garnish with fresh herbs or lightly toasted nuts.