Beef Korma

This recipe came from a classmate in grade school and high school. He was one of the naughtiest boys in our class. Now, he's a professor in our school's Department of Nutrition and Dietetics. I've had this recipe for some time, but could not find lemongrass until recently. (I kept a few stalks and hope to grow some in a container garden.) I served this with naan bread, which my son loved.

1 kilo beef, cut into cubes
1 beef broth cube
1/4 cup peanut butter
2 tablespoons tomato paste
2 cups thick coconut milk
1 tablespoon curry powder
2 tablespoons vegetable oil
1 cup water

Marinade for beef:
1/4 cup lemongrass, finely chopped
1/4 cup garlic, finely chopped
1/4 cup ginger, finely chopped
1/4 cup onion, finely chopped
1-1/2 tablespoons turmeric, finely chopped
1/4 cup calamansi (lime) juice
2 teaspoons salt
2 teaspoons black pepper

In a large bowl, combine marinade ingredients with meat and mix well to coat meat evenly. Cover bowl with cling wrap. Marinate beef in refrigerator for 2 hours or more.

In a large pan, heat oil. Add beef and other ingredients, except coconut milk. Add water. Simmer for 45 minutes or until meat is tender. Add coconut milk and let it stand until sauce thickens and tends to cling to meat.