Beef Curry

My family loves spicy food, and this beef curry can easily be made hotter for those who are the same by adding more chillies!

Ingredients
1.2 kg rump steak, cut into cubes
1 large onion, chopped
5 cloves garlic
1 cm fresh ginger, chopped
1 cm fresh galangal, chopped
7 large dried red chillies, socked in boiling water
1 large lemon, cut in half lengthwise, remove seeds and hard stringy centre (chopped)
1 Darwin lime, remove hard centre and seeds (sliced thinly)
15 g whole coriander seeds, dry roasted in a frying pan (use only 2 tablespoons powder) in cooking.
½ teaspoon whole fennel seeds, dry roasted
1 teaspoon cinnamon powder (add to meat before serving)
1 teaspoon coriander powder (add to meat before serving)
1 teaspoon turmeric
2 teaspoons cumin powder (1 teaspoon to use at the last minute before serving)
3 cinnamon sticks
Fresh coriander (for garnish)
Palm sugar (41 g)
Light olive oil

Method:
Place coriander seeds in a motor and pestle and grind to powder.   Place in a small glass.   Grind fennel seeds.   In a tall glass jug, place, chillies, some of the water, onion, ginger, galangal, and lemon turn into paste with the Bamix.   Heat some oil in a stainless saucepan and cooked the paste.   Add cinnamon sticks, turmeric, coriander and fennel powder, cumin, and palm sugar.   Cook for a few minutes.   Add the meat and mix in.   Add slices of lime and some water to cover the meat and simmer for an hour or until the beef is tender.   Add cinnamon, coriander, and cumin powder to the meat before serving.   Serve garnish with fresh coriander leaves.   Serve accompany with yellow Basmati rice, lentils and baby spinach, and poppadums.