A turmeric-coloured meat and vegetable stew

• 250 g (8 oz) brisket
• salt
• 3 kemiri (

Boil the brisket with a little salt for 60 minutes. Keep a cupful of the stock, and cut the meat into small pieces.

Pound the kemiri and shallots into a smooth paste. Peel the marrow, potato and carrots, and chop them into small cubes.

Put the cupful of water into a saucepan, and in it put the kemiri paste, chilli, laos, lemon grass, ginger, turmeric and salam (or bay) leaf. Sti