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1
For the beef rending
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2
Pound the lemongrass to a pulp using a pestle and mortar. Tip the lemongrass into a small bowl.
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3
Heat the frying pan over a medium heat. Add the coriander, cumin seeds and turmeric and dry fry until fragrant. Tip the spices into a spice grinder or the pestle and mortar. Grind the spices to a powder if using a grinder, or pound in a pestle and mortar until the spices are as smooth as possible. Set aside.
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4
In a wide pan or cast-iron wok, heat the block of coconut cream until it melts, keeping the heat low so that it does not burn.
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5
Add the onions, garlic, chillies, ginger and pounded lemongrass to the pan and cook gently until the onions have softened and the mixture is fragrant.
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6
Add the reserved ground spices and the bay leaf and fry for a few minutes more.
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7
Add the meat and increase the heat so that it browns on all sides. Stir until the meat is completely coated with the spices - this will take a few minutes.
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8
Add the coconut milk, bring to the boil, then add the hot stock.
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9
Turn the heat up to high and continue cooking for at least 11/2 -2 hours, stirring occasionally until the sauce becomes thick and coats the meat well.
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10
For the salad
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11
Combine 2 lime leaves, sliced into thin strips; 2 red chillies, seeds removed, sliced into thin strips; small handful mint and basil leaves; 1 spring onion, sliced diagonally; small handful fresh coriander leaves into a salad bowl and mix well.
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12
Add 1 lime, juice only
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13
1 tsp sunflower oil; 1 tsp fish sauce; 1 red chilli, finely diced; 1 garlic clove, finely sliced.
