Step 1

Heat the oil in a large heavy-based saucepan over medium heat. Add the onion and cook, stirring, for 1 minute. Add the curry paste and cook, stirring, for 1 minute or until aromatic.

Step 2

Add the beef and garam masala. Cook, stirring, for 2-3 minutes or until the beef just starts to brown. Add the coconut milk, tamarind, palm sugar, ginger and kecap manis. Stir to combine. Reduce the heat to low. Cover and simmer, stirring occasionally, for 11 ⁄2 hours or until the beef is tender.

Step 3

Uncover and simmer for a further 10 minutes or until the sauce thickens slightly. Stir in the fish sauce, adding more to taste, if necessary. Top with coriander, lime wedges and fried shallots. Serve with rice.