Ingredients
2 onions
2 large thumb-sized pieces of ginger
4 cloves of garlic
1 bunch of fresh coriander (30g)
1-2 fresh red chillies
1 teaspoon ground turmeric
1tsp galangal powder
1/2 teaspoon ground cinnamon
1 tsp tamarind paste
1 tsp lemon grass
1tsp salt
olive oil
450g leftover cooked brisket
1 x 400g tin of light coconut milk
1 lime
Preparation
Process all ingredients except meat, coconut milk in food processor until a paste. Heat oil in large pan. Add the paste and sauté for 5 mins. Add coconut milk and meat. Simmer 30 mins. Squeeze lime. Garnish with extra cilantro.
