Break the garlic into separate cloves and set aside 4 of the cloves.

Peel the rest of the garlic and put it in a food processor, then add the galangal and ginger. Put 8 of the shallots in the processor and keep 4 for frying later on. Add the chillies and sugar, then blend until the mixture is as finely chopped as possible. You may need to remove the lid and push the mixture down a few times with a rubber spatula.

Put the pieces of beef in a large bowl. Add the shallot mixture and pour over the soy sauce. Mix together well with a wooden spoon until the meat is nicely coated with the soy sauce and the shallot marinade.

Cover with cling film and leave to stand for 30 minutes.

Thinly slice the reserved shallots and finely slice the 4 garlic cloves.

Place a large flameproof casserole dish over a high heat. Add the oil, then the sliced shallots, garlic and cinnamon and fry for 1-2 minutes or until just before the shallots begin to brown, stirring constantly.

Add all the meat and its marinade and fry for 5 minutes, turning until the meat is lightly sealed and the liquid looks rich and dark. Pour over the stock and bring to a simmer, stirring frequently. Reduce the heat slightly, cover loosely with a lid and simmer the curry gently for 1 hour.

Remove the lid and stir every 10 minutes or so, topping up the water when necessary. The liquid should always cover the meat for the first stage of cooking.

After the hour is up, remove the lid from the casserole dish and continue cooking the beef for a further 45-60 minutes or until it is meltingly tender. Stir often, as the liquid reduces to a thick, meaty sauce. This curry is meant to be fairly dry and dark, but it mustn't be allowed to burn, so you will need to watch it carefully as it cooks. Don't be afraid to add extra water if necessary, as you can always increase the heat and bubble the excess liquid away later. The longer the curry cooks, the deeper and richer it will become.