Recipe Archives->Asian Sea->Mussamun Curry 02

Musaman  Beef Curry

1 kg topside steak
1/4 cup peanut oil (60ml)
500 g small potatoes, halved
250 g small brown onions, halved
800 ml coconut cream
1 teaspoon tamarind concentrate
2/3 cup hot water (160ml)
1/4 cup brown sugar (50g)

3 green onions, chopped
2 cloves garlic, crushed
2 tablespoons chopped fresh lemon grass
2 red Thai chillies, chopped
1 tablespoon coriander seeds
1 tablespoon cumin seeds
3 cardamom pods
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon black peppercorns
2 teaspoons shrimp paste
2 tablespoons warm water

Cut steak into 3cm cubes. Heat oil in large saucepan; cook steak,
stirring, over high heat until steak is browned all over. Remove
steak from pan; drain on absorbent paper.

Add potato and onion to same pan; stir over high heat until lightly
browned.  Stir in musaman curry paste; stir over heat 1 minute.


Stir in coconut cream, then stir in steak, combined tamarind
concentrate, the water and sugar, bring to a boil; reduce heat,
simmer, uncovered, for about 45 minutes or until meat is tender
and mixture has thickened.

Musaman curry paste: Combine onion, garlic, Lemon grass, chilli,
seeds, cardamom pods, nutmeg, cloves and peppercorns in small bowl,
sprinkle onto oven tray; bake in moderate oven for 10 minutes,
cool. Blend or process shrimp paste and the water until combined.
Add spice mixture a few spoonfuls at a time; blend or process until
finely chopped.

Serves 6.

Printable version: mussamun-curry02.txt.