Recipe by Norman Musa
Ingredients
Spice Mix
- 1 tbsp fennel seeds
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorns
Spice Paste
- 10 dried chillies, soaked in boiling water for 10 minutes
- 3 stalks lemongrass
- 5cm fresh ginger
- 5cm fresh galangal
- 5cm fresh turmeric or 2 tsp ground turmeric
- 3 cloves garlic
- 1 tsp shrimp paste, dry toasted (or 2 tsp fish sauce)
- 1/2 medium sized onion, roughly chopped
Beef
- 6 tbsp vegetable oil
- 1 stalk lemongrass, bruised
- 4 green cardamom pods
- 800g beef (rump ideally), diced
- 100ml coconut milk
- 1 tbsp dark coconut sugar
- 1 tsp fine sea salt
- 100ml water
- to serve; 4 tbsp roasted coconut, 4 kaffir lime leaves
Method
- Dry toast the spice mix ingredients in a small pan until fragrant, then grind the seeds using a spice grinder until they have turned to a fine powder.
- Blitz the spice paste ingredients in a food processor until smooth. Mix the ground spice mix and the spice paste in a bowl to form a curry paste.
- Heat the oil in a large saucepan over a medium heat, add the lemongrass and cardamom pods and saute for 30 seconds to infuse the oil. Add the curry paste and saute for about 5 minutes, until the oil separates.
- Add the beef, coconut milk, sugar and salt along with 100ml of water, giving it all a good stir. Simmer, uncovered, on a low heat for 45 minutes, or until the beef is tender.
- Finally add the kerisik (roasted coconut) and lime leaves, and simmer for 2 minutes over a low heat. Serve with steamed jasmine rice.
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