1/2 c  Tamarind liquid*
2 tb Oil
2 lb Beef; lean boneless chuck in
1    Onion, medium; chopped
4    Garlic clove; minced or pres
1 tb Ginger, fresh; chopped
1 tb Coriander, ground
1    Cinnamon stick
1 ts Cumin, ground
1 ts Chili paste
1/2 ts Pepper
1/2 ts Cloves, ground
1/2 ts Anchovy paste
2 1/2 c  Coconut milk
Rice; cooked

* 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