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