Posted by Unknown on 03:34
- 3/4 to 1 lb. beef or buff
- 3-4 cups good-tasting stock, chicken or beef
- 1/2 can good-quality coconut milk
- 1 stalk lemongrass, finely sliced, OR 3 Tbsp. frozen
prepared
- 1 onion, peeled and quartered
- 4 cloves garlic
- 1 thumb-size piece ginger
- 1-3 red chilies,
- 3/4 Tbsp. tamarind
paste, OR 3 Tbsp. lime juice
- 1 Tbsp. brown sugar
- 1 Tbsp. vegetable oil
- 1/2 tsp. turmeric
- 1 heaping Tbsp. ground coriander
- 1 Tbsp. ground cumin
- 1+1/2 tsp. cinnamon
- 1/4 tsp. cloves
- fresh coriander Preparation:
- Place whole piece(s) of beef/buff in a pot and cover with stock. Set over
high heat and bring to a boil. Reduce heat to medium-low and cover. Simmer
30 to 45
- Meanwhile, place all ingredients together in a food
processor or large chopper or blender. Process well to create a very
fragrant curry paste (if using a blender, add half the coconut milk at
this stage to help blend ingredients).
- When beef/buff is done simmering (it should be starting
to feel tender when pierced with a fork), remove from the stock and cut
into bite-size chunks or strips. Reserve 1/2 cup of the stock for cooking
the curry and discard the rest (or use for other recipes).
- Place cut beef into a karahi or large frying pan. Add
the paste and stir to coat the beef/buff. Set over medium-high heat. When
paste starts to sizzle, add reserved stock (1/2 cup) and coconut milk.
Stir and bring to a boil. Reduce head to medium-low, until you get a
gentle simmer. Cover and cook 30 minutes or longer, stirring every 5
minutes or so, until you're happy with the tenderness of the beef/buff. Tip:
This is a 'drier' kind of curry, which means the spices really stick to
the meat and there isn't a lot of sauce. If you'd prefer more sauce, you
can add more coconut milk
- Taste-test the curry, Top with fresh coriander or lime
leaves, and serve with Basmati
rice,!
