Deging Smoor. It's a winner!

​Sometimes I can seriously spend hours looking for a good recipe and I will find dozens of them and they're all different and I get all confused. This time a recipe of @familie.over.de.kook brought me back to my sences and I used their recipe for Deging Smoor as a base for my own. I may have complicated things a little bit, but I'm sure theirs is amazing as well. I'm just really really bad at following recipes! Ingredients: • 1 kg beef for stew • 5 garlic cloves • 2 white onions • 1 tsp nutmeg • 5 cloves • 3 skinned tomatos • 1 tsp ketoembar (grinded coriander seeds) • 1 stalk lemongras • 3 cm fresh ginger • 1 tsp loas • 1 red chilli pepper • 8 tbsp kecap manis (sweet soy sauce) • 1 tbsp tamarind paste • salt and pepper • 300 ml vegetable broth • 1 tbsp sambal Badjak • 1 tbsp flour • 100 gram butter or oil • 1. Start with skinning your tomatos by cutting a little cross in the bottom and boiling them for a minute. Throw them in ice water right after that. The skin will come off super easy! Cut the tomatos in large chunks. 2. Finely chop your garlic and cut your onions and ginger into large pieces. Cut your meat into large cubes. 3. Heat up the butter and fry your meat with pepper, salt and the flour until it starts to brown. Take the meat out of the pan and use the butter that's left in the pan to fry your onion, garlic and ginger. 4. Add all the dry spices, lemongrass, tomato and tamarind and fry shortly. Add the meat back into the pot, stir shortly and add the broth, kecap and sambal. Everything should be in the pot, except for the red chilli pepper. 5. Bring to a boil and after that you can lower the heat. Let simmer with the lid on for about 30 minutes. After that, it has to simmer for another 3,5 hours without a lid. The sauce really should get thicker and this won't happen if you keep the lid on (the lid will keep the liquid in the pan, while you want it to evaporate). Stir regularly about every 15 minutes. 6. Add the chilli pepper for the last 30 minutes. You can add as much as you like, or leave it out. The dish shouldn't be too spicy, but I leave that up to you! I served this rich dish with white rice and sweet and sour cucumber! Enjoy!