MALAYSIAN-STYLE BEEF CURRY

MALAYSIAN-STYLE BEEF CURRY

Here, galangal, tamarind and lemongrass introduce more subtle flavours than the often fiery heat of a classic Indian curry. Give this beef curry a try to make a change from your usual curry.

INGREDIENTS

SERVES: 4

650g lean stewing beef

1 tbsp vegetable oil

1 litre fresh beef stock

1 cinnamon stick

2 star anise

2 kaffir lime leaves

150ml tinned coconut milk

1 tbsp tamarind paste

Sea salt and freshly ground black pepper

For the spice paste:

8 shallots, quartered

4 garlic cloves, peeled

2 dried chillies, stalks removed

2 long red chillies, deseeded

2.5cm piece fresh ginger, diced

2.5cm piece fresh galangal, diced

2 lemongrass stems, coarse layers removed, chopped

1 tsp ground turmeric

To finish:

500g cooked brown rice (freshly cooked and drained or 2 pouches)

a handful of coriander leaves

1 long red chilli, finely sliced

METHOD

1: First, prepare the spice paste: put all the ingredients into a food processor along with 1 tsp salt and blend until smooth, adding a splash of water if needed.

2: Cut the beef into 2.5cm cubes. Place a large non- stick saucepan over a high heat and add the oil. When hot, add the spice paste and cook, stirring, for 1 minute or until fragrant.

3: Add the beef and cook, stirring regularly, for 5 minutes until starting to brown. Add the stock, cinnamon, star anise and lime leaves. Bring to a low simmer, cover and cook gently for 45 minutes, stirring occasionally. Remove the lid and cook for a further 20 minutes or until the sauce is thickened and the beef is tender.

4: Increase the heat, stir in the coconut milk and tamarind paste and cook for a further 5 minutes. Meanwhile, if using pouches of rice, heat up according to the packet instructions. Season the curry with salt and pepper to taste and discard the cinnamon stick and star anise.

5: Divide the rice and curry between warmed bowls and top with coriander leaves and chilli slices to serve.

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INGREDIENTS

SERVES: 4

650g lean stewing beef

1 tbsp vegetable oil

1 litre fresh beef stock

1 cinnamon stick

2 star anise

2 kaffir lime leaves

150ml tinned coconut milk

1 tbsp tamarind paste

Sea salt and freshly ground black pepper

For the spice paste:

8 shallots, quartered

4 garlic cloves, peeled

2 dried chillies, stalks removed

2 long red chillies, deseeded

2.5cm piece fresh ginger, diced

2.5cm piece fresh galangal, diced

2 lemongrass stems, coarse layers removed, chopped

1 tsp ground turmeric

To finish:

500g cooked brown rice (freshly cooked and drained or 2 pouches)

a handful of coriander leaves

1 long red chilli, finely sliced

METHOD

1: First, prepare the spice paste: put all the ingredients into a food processor along with 1 tsp salt and blend until smooth, adding a splash of water if needed.

2: Cut the beef into 2.5cm cubes. Place a large non- stick saucepan over a high heat and add the oil. When hot, add the spice paste and cook, stirring, for 1 minute or until fragrant.

3: Add the beef and cook, stirring regularly, for 5 minutes until starting to brown. Add the stock, cinnamon, star anise and lime leaves. Bring to a low simmer, cover and cook gently for 45 minutes, stirring occasionally. Remove the lid and cook for a further 20 minutes or until the sauce is thickened and the beef is tender.

4: Increase the heat, stir in the coconut milk and tamarind paste and cook for a further 5 minutes. Meanwhile, if using pouches of rice, heat up according to the packet instructions. Season the curry with salt and pepper to taste and discard the cinnamon stick and star anise.

5: Divide the rice and curry between warmed bowls and top with coriander leaves and chilli slices to serve.

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