Spicy Beef Curry

Name: Spicy Beef Curry
Yield: 8 Servings
Ingredients: 3 whole cloves; 1 1/2 teaspoons coriander seeds; 1 1 1/2-inch piece cinnamon stick; 1 whole star anise; 1 teaspoon cumin seeds; 1/8 teaspoon cardamom seeds (from 2 whole green cardamom pods); 1 teaspoon fleur de sel or coarse kosher salt; 1/2 teaspoon ground mace; 10 small dried red chiles (such as chiles de árbol), stemmed; 25 long fresh cilantro stems; 1 medium red onion, chopped; 6 garlic cloves, peeled; 1 1 1/2-inch piece fresh galangal or peeled fresh ginger, thinly sliced; 1 1/2 tablespoons chopped or grated lemongrass; 3/4 cup water; 1 long mild yellow chile (such as banana chile); 4 tablespoons vegetable oil, divided; 2 1-pound pieces beef shank (each about 2 inches thick); 6 cups unsweetened coconut milk; 25 long fresh cilantro stems; 1 1/2 cup fish sauce (such as nam pla or nuoc nam); 1/3 cup palm sugar; 2 4-inch-long bottoms of lemongrass stalks; 1/4 cup fresh tangerine or tangelo juice; 1/3 cup salted roasted peanuts, crushed, plus; 1/3 cup whole salted roasted peanuts for garnish; 3/4 cup fresh cilantro leaves; 3 tablespoons coconut cream

By Martin BoetzPhotography by Kana Okada

April 6, 2008

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Recipe notes