750 g lean steak, cut into 2 cm cubes
tablespoons tamarind pulp
cup hot water
teaspoons chili powder
1/2 teaspoon ground black pepper
1/4 cup palm sugar
1/3 cup cooking oil
Salt to taste
Soak the tamarind pulp for 10 minutes in
hot water. Squeeze to release all the pulp from the seeds, strain. Add
pepper, chili powder, salt and sugar. Stir until the sugar is dissolves.
Using a small frying pan, heat up the oil until very hot. Fry a small
portion of the meat for 1 minute or until the cubes are lightly browned.
Remove with a slotted spoon and put into a saucepan. Repeat the process
for the rest of the meat in small batches. Once the meat is done, pour
the tamarind mixture over the beef and bring to the boil. Simmer with a
cover until the meat is tender and the grave has thickened. Thread the
meat on skewers and serve with rice.