-
Cut meat into
2 cm cubes.
-
Soak the
tamarind pulp in hot water for 10 minutes.
-
Then squeeze
to release all the pulp from the seeds. Strain.
-
If more pulp
is left on the seeds, add a little more water and dissolve this too.
-
Strain again,
preferably through a fine nylon sieve.
-
Add chili
powder, pepper, salt and sugar and stir to dissolve sugar.
-
In a small
frying pan, heat the oil until very hot and fry a small portion of the
meat at a time until the cubes are lightly browned.
-
This
generally takes only 1 minute if the oil is hot enough and not too much
is put in at one time.
-
Lift out with
slotted spoon and put into a saucepan.
-
Wait until
oil stops spitting, then add and fry next batch.
-
Repeat until
all the meat has been fried, putting each batch into a saucepan.
-
Pour the
tamarind mixture over the beef, bring to the boil, then allow to simmer,
covered until meat is tender and the gravy very much reduced.
-
Thread on
skewers and serve with white rice.
