A caramelised beef curry. Sumatra is where this dish was created. It is now a favourite in Malaysia, Thailand, and Singapore. This is my own version of this delicious curry.
Melt the coconut cream in a wide pan over a low fire till golden and creamy. Saute together the onion, garlic, chillies, lemon grass, coriander, cumin, and turmeric; fry this for a minute or two.
Add the bay leaf. Kaffir lime leaves and salt. Add the meat and fry it till browned.
Bring in the coconut milk, bring it to a boil, and add the stock. Cover and cook on a low flame until the gravy thickens and the meat is very tender. This should take 2 hours. Stir it every 15 minutes.
Squeeze the juice of half a lemon. Serve with chilli flakes, lemon wedges, and parathas or chapatis.
Use the muscle part of the beef, which is the butt cheek. Ask your butcher about this. It cooks well, remains moist and soft, and tastes delicious.
My published cookbooks are available for sale through myself and on Amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.