My lamb kerutub

This is my favourite Kelantanese dish. Thanks to Azzman Nureen of Wolverhampton for the demo in Birmingham. Before this demo, I never get my kerutub to taste right. Kinda expert now..P

Ingredients:

1 kg beef with bones
3 blended Holland onions, 5 garlic, 1 inch ginger, 1 inch galangal-blend coarsely
2 tbs kerutub spice/ powder (from Kelantan).
2 tbs blended red chilis
1 tsp shrimp paste
salt
11/2 cups coconut milk
1 tsp kerisik (optional)
cardamons, cloves, cinnamon stick, star anise
whole green chillies- make a cut in the middle
screw pine leaves (optional)

Methods:
1. Fry onion ginger mix in 3 tbs of oil till fragrant. Add blended red chilli paste.
2. Add kerutub spice and 1/2 cup of water. Add beef and simmer for 1/2 hour, keep on adding a litlle bit of water to prevent it drying.
3. Once the meat is tender, add coconut milk, kerisik and salt and a sprinkle of sugar.
4. For those who love potatoes, you can also add them but the original Kelantanese kerutub doesn't have potatoes in it. I usually add whole green chillies and pandan leaves for their fragrant smell.
5. Once the gravy is thick, serve with white rice or briyani rice. Please note that kerutubs are meant to be thick, not thin like curries.