Musaman Beef Curry Recipe

Preparation time: 25 minutes
Total cooking time: 50 minutes
Recipe serves 4

Ingredients
1 tablespoon oil
500g topside, cut into large cubes
1-2 tablespoons Musaman Curry Paste
2 large onions, cut into wedges or thick slives
2 large potatoes, peeled and diced

1 ½ cups coconut ilk

1 cup water

2 cardamom pods

2 bay leaves

2 tablespoons tamarind puree

2 teaspoons soft brown sugar

½ cup peanuts, roasted, optional

2 red chillies, finely sliced

Method

1. Heat the oil in a wok or large heavy-based pan. Add the meat to the wok in batches and stir-fry each batch over medium heat until it is well browned. Remove the meat from the wok and set aside on paper towels. Add the curry paste to the wok and stir for 1 minute.

2. Add the onions and diced potatoes to the wok and cook, stirring frequently, until golden brown. Remove from the wok and set aside.

3. Add the coconut milk and water. Bring to the boil, stirring; reduce heat and simmer for 15 minutes uncovered. Return the meat, onions and potatoes to the wok.

4. Add the cardamom, bay leaves, tamarind puree and sugar. Stir well and then simmer, uncovered, for 20 minutes or until the meat is tender. Remove the bay leaves form the mixture. Add the peanuts, if you're using them. When ready to serve, scatter the sliced red chillies over the top. Serve with steamed rice.

Hints

If tamarind puree is not available, soak a 2cm block of pulp with a quarter cup of hot water and then work with your fingertips until pulpy. Remove the seeds before use.