Musaman Beef Curry

Name: Musaman Beef Curry
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 kg chuck steaks; 0.25 cup peanut oil; 500 g small potatoes; 250 g small yellow onions; 800 ml coconut cream; 1 tsp tamarind paste; 0.667 cup hot water; 0.25 cup brown sugar (50g); 3 green onions; 2 clove garlic; 2 tbsp chopped fresh lemongrass; 2 red Thai chile; 1 tbsp coriander seed; 1 tbsp cumin seed; 3 cardamom pods; 0.5 tsp ground nutmeg; 0.25 tsp ground cloves; 0.25 tsp black peppercorns; 2 tsp shrimp paste; 2 tbsp water

Chuck steaks, potatoes and coconut cream baked in the oven and spiced with tamarind and lemongrass for a South Asian curry.

31 min · Serves 6 · Medium

Method

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Time: Prep 30 min · Cook 1 min · 31 min total
Difficulty: medium

1
Cut steak into 3cm cubes. Heat oil in large saucepan, cook steak, stirring, over high heat until steak is browned all over.
2
Remove steak from pan, drain on absorbent paper. Add potato and onion to same pan, stir over high heat until lightly browned.
3
Stir in musaman curry paste, stir over heat 1 minute. 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.
4
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.
10 min
5
Blend or process shrimp paste and the water until combined. Add spice mixture a few spoonfuls at a time; blend or process until finely chopped.