Muslim Beef Curry
Use a cheaper cut of beef like chuck / braising for this dish as it’s slow cooked for tenderness and full on taste. Serve with boiled rice.
Preparation time: 20 minutes or so Quantity: Serves 4 Cooking time: 1 & 1/2 hours
Ingredients
Muslim Curry Paste -
1 tablespoon vegetable oil
1 tablespoon water
2 dried red chillies
2 teaspoons coriander seeds
1/4 teaspoon shrimp paste
2 cloves garlic - peeled
2 cm ginger or gallangal - peeled and chopped
1 lemon grass - trimmed and chopped
2 tablespoons vegetable oil
1 onion - finely chopped
1/2 cinnamon stick
2 cloves (spice)
3 cardamon pods
4 curry leaves or 1 sprig of curry plant or 2 bay leaves (all optional)
450g/ 16 oz/ 1 lb diced beef
300 ml coconut milk
1 tablespoon peanut butter (heaped)
1/2 pint / 300 ml water
1 teaspoon tamarind paste
2 teaspoons light brown or demerera sugar
2 teaspoons fish sauce
Method
To make the Paste -
- Grind the oil, water, chilli, coriander seeds, shrimp paste, garlic, ginger and lemon grass - till blended and smooth-ish - leave aside
- Heat the oil in a wok or frying pan
- Fry of the onions until golden brown but not black
- Add the spice paste, cooking for a a minute to release all the flavour
- Add the cinnamon, cloves, pods and leaves stir in for 1/2 minute
- Add the meat and cook on high to seal of and brown, while rolling in the spices - for a minute or so
- Add the coconut milk, peanut butter and water
- Cover and simmer for 1 - 1 & 1/4 hours or until the meat is tender (or cook covered in the oven in a suitable dish)
- Add the rest of the ingredients and cook for a further 1 or 2 minutes
- Taste and season to taste