Muslim Beef Curry
By: Anonymous
Published: Sunday, December 6, 2009 - 2:39am

Ingredients




thai
750 grams braising beef such as round shin or blade
3 dried red chillies seeded
1 tablespoon coriander seeds
1/2 teaspoon shrimp paste
2 cm piece thai ginger (kha)
1 lemon grass root chopped
4 clv garlic
1/4 cup vegetable oil
1 medium onion finely chopped
1 cinnamon stick
2 cloves
4 cardamom pods
8 curry teaves or 3 bay leaves
400 ml coconut cream
2 tablespoons crunchy peanut butter
2 teaspoons vinegar or tamarind concentrate
1 tablespoon brown sugar
1 tablespoon fish sauce

Preparation

1 Cut beef into 2 m cubes. 2 Roast chillies coriander seeds and shrimp paste in a dry wok or non stick pan until they are very aromatic. 3 Grind the roasted seasonings with ginger lemon grass and garlic in a spice grinder food processor or mortar until reduced to a smooth paste. 4 Fry the onion until very well browned push to one side of the pan and fry the seasoning paste for 2 3 minutes. 5 Add the whole spices and curry or bay leaves with 1 tablespoon water. 6 Cook until the liquid has evapourated. 7 Add meat and stir in the seasonings until well coated. 8 Then add the coconut cream peanut butter and 1 1/2 cups water. 9 Cover and cook gently for 1 1/2 1 3/4 hours stirring occasionally. 10 Dissolve vinegar or tamarind in 23 tablespoons of the sauce and stir into the dish check seasonings adding sugar and fish sauce to taste. 11 Cook 5 6 minutes more. 12 Serve hot with rice. 13 Note. Ground Thai or Siamese ginger (kha) can be purchased where Indonesian foods are sold under the name laos powder. 14 Serves 4