Smother of beef with indian spices and coconut milk

Heat the oil in a frying pan. Fry the meat quickly on all sides and then sprinkle with salt.

Add the chopped shallots, the garlic from the squeezer, the chilli powder, salamlad, lauric powder and ginger powder. Scoop everything through the meat and pour the stock and ketjapmarinade into the pan. Bring to boil.

Temper the heat source and let the meat mixture gently simmer for about one and a half hour, possibly with a flame distributor under the pan.

Remove the salam leaf from the pan. Pour the coconut milk into the pan and bring to the boil. Stir the coconut milk well through the meat and let everything simmer for another 5 minutes without a lid.

Give rice or noodle with this dish.