Fried Steak With Chili

500 g/11/4 lb rump steak or topside of beef,
trimmed of fin
2 teaspoons ground coriander
2 tablespoons tamarind water (see page 82)
1 teaspoon brown sugar
salt
freshly ground black pepper
8 red chillies, deseedecl and chopped
4 shallots, peeled and chopped
2 cloves garlic, peeled and chopped
6 tablespoons polyunsaturated vegetable oil
1 teaspoon lemon juice

Slice the meat thinly across the grain, then cut the slices into 5 cm/2 inch squares. Arrange in a single

layer on a plate and sprinkle with the coriander, tamarind water, sugar, and salt and pepper to taste. Press each piece with your hands so that the spices arc thoroughly absorbed into the meat, then spread the slices out on the plate again. Leave to stand for 2 to 3 hours.

Put the chillies, shallots and garlic in a mortar and pound until broken, but not reduced to a paste. Heat the oil in a heavy frying pan. Add the meat and fry until evenly browned and cooked through. Remove from the pan with a slotted spoon and keep hot.

Add the pounded mixture to the oil remaining in the pan and saute for 2 to 3 minutes, stirring constantly. Return the meat to the part and stir to coat with the spice mixture. Add the lemon juice and salt to taste and stir well. Serve hot.

SERVES 4