A caramelised beef curry; Sumatra is where this dish was created. It is now a favourite of Malaysia, Thailand and Singapore. This is my own version of this delicious curry.
Serves 6 to 8 persons
1½ kgs/ 3 ¼ lb of beef; in 2 inch chunks
½ cup of coconut cream; in a bar
2 cups fried crushed onion
8 cloves garlic chopped
4 red chillies finely chopped
2" piece of ginger finely grated
1 stick bruised lemon grass
1 tsp corriander powder
1 tsp cumin powder
3/4 tsp turmeric powder
1 bay leaf
3 kaffir lime leaves
2½ cups meat stock
800 ml coconut milk
Condiments to serve:
Red chillie flakes
Parathas or Chapatis
Melt the coconut cream in a wide pan, low fire till golden and creamy. Saute together the onion, garlic, chillies, lemon grass and coriander, cumin and turmeric; fry this for a minute or two.
Add the bay leaf. Kaffir lime leaves and the salt. Add the meat, fry it till browned.
Pour 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 meat is very tender. This should take 2 hours. Stir every 15 minutes.
Squeeze the juice of ½ a lemon. Serve with Chillie flakes, lemon wedges and paratha or chapatis.
Use the muscle part of the beef which is the butt cheek. Ask your butcher for this. It cooks well, remains moist and soft and tastes delicious.
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