Goey

Method

Heat the oil in a heavy-bottomed pot over medium-high heat and toast the dried chillies for 2-3 minutes until fragrant, then remove and set aside. In the same oil, sauté the onions, ginger and garlic until golden and fragrant, about 5 minutes. Add the beef pieces and brown them on all sides, stirring occasionally for 8-10 minutes. Stir in the turmeric and cumin seeds, then add the toasted chillies back to the pot along with salt and water. Bring to a simmer, cover and cook for 45-60 minutes until the meat is tender and the sauce has reduced, stirring occasionally. The dish should be rich and slightly thick with a deep red colour from the chillies. Serve hot, garnished with fresh coriander leaves.