Step 1

Cut the beef into the desired size. Take each piece of beef, and use a mallet to pound each piece a few times to tenderise it.

Step 2

You can also use the blunt side of a heavy cleaver.

Step 3

If using coriander, cumin, fennel seeds.

Step 4

gently roast them separately for 60 seconds or until they release their aroma.

Step 5

Let the spice seeds cool for 10 minutes.

Step 6

Use a spice grinder or coffee grinder to powder them. place in individual bowls.

Step 7

If using store-bought coriander, cumin, and fennel powder.

Step 8

gently roast them over a very low fire for 60 seconds, separately.

Step 9

Place in separate bowls.

Step 10

Wash and drain excess water from the beef cubes and place them in a bowl.

Step 11

Season with salt(about 1/2 to a little less than a teaspoon).

Step 12

Add pepper, coriander powder and vinegar to the beef.

Step 13

If you are sensitive to spices, wear disposable gloves and mix all the spices with the beef.

Step 14

Set aside for 10 minutes.

Step 15

Add the marinated beef to a medium-sized cooking pan.

Step 16

Add turmeric powder, sliced onions, green chillies, minced ginger, garlic, bruised lemon grass, curry leaves, and pandan leaf.

Step 17

Pour in the thin coconut milk(refer to tips above), and gently stir all the added ingredients with the marinated beef.

Step 18

Taste the flavoured coconut milk and season with salt.

Step 19

Add an extra teaspoon of pepper powder if you feel the amount added is not enough.

Step 20

Cook over medium heat, until the coconut milk, is completely absorbed and the beef is tender.

Step 21

Check the beef, if it’s still a little hard, add a cup of water(not thin coconut milk) to cook for a longer time and soften the beef.

Step 22

Once you notice the water is completely reduced and the beef is frying with the spices, reduce heat and add the oil.

Step 23

Fry the beef in oil, keep the heat very low and move the meat and thick gravy around to avoid them sticking to the pan. 3-5 minutes.

Step 24

Avoid frying the beef for too long or over high heat or you might taste a light bitterness once the beef curry is cooked.

Step 25

Once the beef is fried, add the thick coconut milk, followed by the cumin powder and fennel powder.

Step 26

Stir the spices with the thick coconut milk.

Step 27

Gently scrape the bottom to remove any spices stuck on the pan.

Step 28

Slow simmer over low heat until the black pepper beef gravy changes colour and slightly thickens.

Step 29

Cook for 10-12 minutes.

Step 30

Taste and season with salt if necessary, to add a sweeter note to the beef, add a tablespoon of sugar at the end.

Step 31

Remove from heat and serve with any of the side dishes ideas given above.