Tasty Beef/Buff Curry - Nepali Style

 

 Ingredients:

Pic source: noshon.it

• 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:

1. 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
2. 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).
3. 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).
4. 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
5. Taste-test the curry, Top with fresh coriander or lime leaves, and serve with Basmati rice,!