Dry beef curry

Recipe from: 5/1/1998 12:00:00 AM
Ingredients 20
Servings 4
Time 20 min

Ingredients

  • 45
    ml
    sunflower oil
  • medium onions, chopped
  • 3
    cloves garlic, crushed
  • 15
    ml
    freshly grated ginger
  • 4
    spring onions, sliced
  • 1
    kg
    boned beef shoulder, cut into cubes
  • 20
    ml
    chilli paste (known as sambal ulek)
  • 5
    ml
    ground turmeric
  • 5
    ml
    ground coriander
  • 2
    ml
    ground cumin
  • 2
    ml
    freshly ground black pepper
  • 5
    ml
    soft brown sugar
  • 10
    ml
    tamarind pulp, soaked in warm water
  • 200
    ml
    warm water
  • 1
    can coconut milk
  • 2
    ml
    salt
  • 5
    ml
    grated lemon rind
  • fresh coriander to garnish
  • crispy fried onion rings to garnish
  • rotis to serve (optional)
 

Method

1hr 40 min
 
Heat oil in a large saucepan. Sauté onions, garlic, ginger and spring onions until soft, then add meat in batches and fry over a high heat until browned. Stir in chilli paste, turmeric, coriander, cumin, pepper and sugar and continue to fry for 3 minutes. Strain the tamarind water and add to the saucepan. Stir in coconut milk and bring to the boil, stirring constantly. Add the salt and lemon rind and turn down the heat and cover the pot. Allow to simmer for 1 1/2 hours. The meat should be tender and coated with the thick sauce. Serve garnished with fresh coriander and onion rings. Delicious served rolled in a roti or with steamed fragrant rice. Serves: 4
 

Read more on: beef
 

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