Dry Beef Curry with Peanut and Lime/Lemon

Wants for a change, give this recipe a try.
Thou its require a bit of hard work, but it's all worth it!
The taste is unique and yummy. The beef absorbs the coconut milk and peanut butter mixture and stays succulent.
Darling love it.


SERVES FOUR TO SIX
(adjust the quantity as desire)

Unfolding of the ingredients

400g/ 14oz can coconut milk
900g/ 2lb stewing steak, finely chopped
300ml/ 1/2 pint/ 1/4 cups beef stock
30ml/ 2 tbsp crunchy peanut butter
juice of 2 limes (or lemon)
lime (or lemon) slices, shredded coriander (cilantro) and fresh red chilli slices, to garnish

For the red curry paste
30ml/ 2 tbsp coriander seeds
5ml/ 1 tsp cumin seeds
seeds from 6 green cardamon pods (optional)
2.5ml/ 1/2 tsp grated or ground nutmeg
1.5ml/ 1/4 tsp ground cloves
2.5ml/ 1/2 tsp ground cinnamon
20ml/ 4 tsp paprika
pared rind of 1 mandarin orange, finely chopped (optional)
4 -5 small fresh red chillis, seeded and finely chopped
25ml/ 1 1/2 tsp granulated sugar
2.5ml/ 1/2 tsp salt
1 piece lemon grass, about 10cm/ 4in long, shredded
3 garlics cloves, crushed
2cm/ 3/4in piece of fresh galangal, peeled and finely chopped
4 red shallots, finely chopped
1 piece shrimp paste, 2cm / 3/4in square
50g/ 2oz coriander(cilantro) root or stem, chopped
juices if 1/2 lime (or lemon)
30ml/ 2 tbsp veg oil

Method
1. Strain the coconut milk into a bowl, retaining the thicker coconut milk in the strainer or sieve.

2. Pour the thin coconut milk from the bowl into a large bowl, heavy pan, then scrape in the half the residue from the sieve. Reserve the remaining thick coconut milk. Add the chopped steak. Pour in the beef stock and bring to the boil. Reduce the heat, cover the pan and simmer gently for 50mins.

3. Make the curry paste. Dry-fry all the seeds for 1 - 2 mins. Tip into a bowl and add the nutmeg, cloves, cinnamon, paprika and orange rind. Pound the chillies with the sugar and salt. Add the spice mixture, lemon grass, garlic, galangal, shallots and shrimp paste and pound to a paste. Work in the coriander, lime juice and oil.

4. Strain the beef, reserving the cooking liquid, place a cupful of liquid in a wok. Stir in 30-45ml/ 2-3tbsp of curry paste, according to taste. Boil rapidly until all the liquid has evaporated. Stir in the reserved thick coconut milk, the peanut butter and beef. Simmer, uncovered, for 15-20mins, adding a little more cooking liquid if the mixture starts to stick to the pan, but keep the curry dry.

5. Just before serving, stir in the lime juice. Serve in warmed bowls, garnished with the lime (or lemon) slices, shredded coriander and sliced chillies.

Variation
The curry is equally delicious made with lean leg or shoulder of lamb.