Tender chunks of beef slow-braised in rich coconut milk with turmeric, ginger, lemongrass, and chili, producing a deeply aromatic golden stew that is central to Timorese celebrations.
Ingredients
1kg beef chuck, cubed
400ml coconut milk
2 stalks lemongrass, bruised
3cm fresh turmeric, grated
3cm ginger, sliced
4 shallots, sliced
4 cloves garlic, minced
2 red chilies, sliced
2 tbsp coconut oil
1 tsp coriander seeds
Salt to taste
200ml water
Instructions
1Pound coriander seeds, turmeric, and ginger in a mortar to form a rough paste.
2Heat coconut oil in a heavy pot over medium heat. Fry shallots and garlic until fragrant and golden, about three minutes.
3Add the spice paste and lemongrass, stirring for two minutes until very aromatic.
4Add beef cubes and sear on all sides for five minutes, coating each piece with the spice mixture.
5Pour in coconut milk and water. Bring to a gentle boil then reduce heat to low and cover.
6Simmer for ninety minutes, stirring occasionally, until beef is fork-tender and sauce has thickened to a rich golden gravy.
Did You Know?
Tukir is considered the most important ceremonial dish in East Timor and no wedding feast is complete without it.