Indonesian curry beef

1 Servings

Ingredients

Quantity Ingredient
3 Cardamom pods; deeds
1 teaspoon Garam masala
2 Stalks lemongrass; I used dried
2 Curry leaves
2 Inches gingerroot or galangal, peeled
3 Cloves garlic; peeled
2 Hot chili peppers
1 Inch cinnamon stick
6 Cloves
2 teaspoons Turmeric
3 Shallots
2 cups Coconut milk
1 Bay leaf
2 pounds Meat (alcatra) diced

Directions

CURRY PASTE

FOR MEAT

Curry Paste 1. Clean chili.

2. Heat a pan and add clove, cinnamon and cardamom to release their aroma 3. Powder spices in a coffee grinder 4. Place spices and rest of curry paste ingredients in food processor and process into a paste.( except garam masala) 5. Brown meat in oil and add curry paste along with coconut milk, but half cup, and bayleaf.

6. Season with salt and bring to a boil stirring.

7. Turn down heat and simmer uncovered for 1 hour, stirring often.

8. Cover and continue cooking another hour until meat is tender.

9. Stir in ½ cup coconut milk and garam masala. Bring to a boil. Serve.

Serving Ideas : Serve with white rice, peanuts, shredded coconut NOTES : The original recipe meat is not browned. Can be made with chicken, in which case, cooking time is reduced in half Recipe by: Ann Willan adapted by Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Sep 19, 1997

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