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Title: Indonesian Curry Beef Categories: Ethnic, Meats Yield: 1 Servings --------------------------------CURRY PASTE-------------------------------- 3 Cardamom pods; deeds 1 ts Garam masala 2 Stalks lemongrass; I used -dried 2 Curry leaves 2 Inches gingerroot or -galangal, peeled 3 Cloves garlic; peeled 2 Hot chili peppers 1 Inch cinnamon stick 6 Cloves 2 ts Turmeric 3 Shallots ----------------------------------FOR MEAT---------------------------------- 2 c Coconut milk 1 Bay leaf 2 lb Meat (alcatra) diced Curry Paste 1. Clean chili. 2. Heat a pan and add clove, cinnamon and cardamom to release their aroma 3. Powder spices in a coffee grinder 4. Place spices and rest of curry paste ingredients in food processor and process into a paste.( except garam masala) 5. Brown meat in oil and add curry paste along with coconut milk, but half cup, and bayleaf. 6. Season with salt and bring to a boil stirring. 7. Turn down heat and simmer uncovered for 1 hour, stirring often. 8. Cover and continue cooking another hour until meat is tender. 9. Stir in 1/2 cup coconut milk and garam masala. Bring to a boil. Serve. Serving Ideas : Serve with white rice, peanuts, shredded coconut NOTES : The original recipe meat is not browned. Can be made with chicken, in which case, cooking time is reduced in half Recipe by: Ann Willan adapted by Miriam P. Posvolsky Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky |