Indonesian curry beef

Yield: 1 Servings

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



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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