Recipe Ingredient
- 300g beef, cut into small pieces and boil in 2-1/2 cups water. Drain and save the stock.
- 3 tbsp oil
- 1 shallot, thinly sliced
- 2cm piece cinnamon stick (kayu manis)
- 1 cardamom, split open, use only the seed and discard pod
- 1 star anise (bunga lawang)
- 1 stalk lemon grass, smashed
- 2 tbsp curry powder for meat
- 125g tomatoes, pureed
- 2 tbsp dessicated coconut, pan fried and pounded into a paste
- Ground ingredients:
- 1-1/2 tbsp chilli paste
- 2 shallots
- 2 cloves garlic
- 1cm piece galangale (lengkuas)
- 1cm piece ginger
- 1 coriander root, cleaned
- Seasoning:
- half tsp salt or to taste
- half tsp sugar or to taste
- half tsp beef stock granules
Instructions
- Heat pan with oil and stir-fry shallots, cinnamon, cardamom, star anise and lemon grass until fragrant. Add ground ingredients and curry powder. Mix well to combine. When oil separates and mixture is thick, add beef and a little of the beef stock.
- Add tomato puree, coconut paste and the remaining stock. Simmer for one to one and a half hours or until beef is tender.
- Add seasoning and cook until gravy is thick. Dish out and serve curry with plain rice or white bread.
