Cut beef into cubes and keep aside.
Blend together onion, ginger, garlic, red chili, lemon grass, turmeric, fresh coconut with ½ cup of water and make a paste.
Heat oil in a wok fry beef till it changes the color.
Add crushed cumin, crushed coriander and sauté for two minutes.
Add the blended mixture and sauté for 2 more minutes.
Add coconut milk, salt, lemon zest, soy sauce and tamarind paste.
Cover the pan and let it cook.
Remove the lid after 10 to 15 minutes.
Turn the flame high and cook until the water dries.
Pour into a dish sprinkle with brown onions and serve.
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