Step 1

Generously season beef brisket and beef tendons with salt and freshly ground black pepper

Step 2

In a heavy pot add some ghee then brown beef brisket on all sides, once browned remove beef brisket then set aside.

Step 3

Add onions and sauté until they turn soft.

Step 4

Add garlic, ginger and curry leaves then sauté for a minute

Step 5

Add Penang curry paste, curry powder, beef brisket, beef tendons, beef stock and 1 can of coconut milk. Bring to a boil then simmer in low heat for 2 1/2 hours or until tendons is soft

Step 6

Add potatoes and simmer again for 15 minutes.

Step 7

Add remaining coconut milk, put heat on high then bring to a boil then simmer for 5 more minutes.

Step 8

Add the sugar then season with freshly ground black pepper and salt.

Step 9

Serve with freshly cooked jasmine rice.