Musaman Beef Curry

21 ingredients
9 steps

Ingredients

  • 1 kg chuck steaks or 1 kg topside steak
  • 1/4 cup peanut oil
  • 500 g small potatoes, halved
  • 250 g small yellow onions, halved
  • 800 ml coconut cream
  • 1 teaspoon tamarind paste
  • 2/3 cup hot water
  • 1/4 cup brown sugar (50g)
  • Musaman curry paste
  • 3 green onions, chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped fresh lemongrass
  • 2 red Thai chile, chopped
  • 1 tablespoon coriander seed
  • 1 tablespoon cumin seed
  • 3 cardamom pods
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon black peppercorns
  • 2 teaspoons shrimp paste
  • 2 tablespoons water

Directions

  1. 1
    Cut steak into 3cm cubes.
  2. 2
    Heat oil in large saucepan, cook steak, stirring, over high heat until steak is browned all over.
  3. 3
    Remove steak from pan, drain on absorbent paper.
  4. 4
    Add potato and onion to same pan, stir over high heat until lightly browned.
  5. 5
    Stir in musaman curry paste, stir over heat 1 minute.
  6. 6
    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.
  7. 7
    Musaman Curry Paste: Combine onion, garlic, lemongrass, chilli, seeds, cardamon pods, nutmeg, cloves and peppercorns in a small bowl, sprinkle onto oven tray; bake in moderate oven for 10 minutes, cool.
  8. 8
    Blend or process shrimp paste and the water until combined.
  9. 9
    Add spice mixture a few spoonfuls at a time; blend or process until finely chopped.

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