Malay Curry With Beef Or Lamb Food

MALAYSIAN BEEF CURRY

Steps:

• 1. Toast the whole, dry spices in a frying pan on the stove. Then grind together with a mortar and pestle or a coffee grinder.
• 2. grind together wet spices into a paste with 1/2 of the oil. Add dry spices.
• 3. sweat shallots in frying pan, with the other 1/2 of the oil for 20 minutes on a LOW heat. Do not allow them to brown. Add to the spice paste.
• 4. Lightly brown stew meat in frying pan, then mix with the spice paste.
• 5. place beef mixture, coconut milk, potato, soy sauce, and lime leaf in crock pot and cook on low for 8-10 hours.

BO-KAAP CAPE MALAY KERRIE - SOUTH AFRICAN CAPE MALAY CURRY

Steps:

• Heat the oil in a large pot or saucepan.
• Over high heat, fry the onions and garlic, stirring continuously. Add the ginger, curry powder and all the spices and continue stirring for a minute. Season to taste with pepper and add the salt.
• Reduce heat slightly. Add the meat and fry it until it is browned on all sides. (This may be easier if you remove the onions, garlic and ginger mixture and set them aside, then return them to the pot after the meat is browned.).
• Add the vinegar and stock, plus all the other remaining ingredients (except the apricot jam, yoghurt, and bananas). Cover. Reduce heat. Simmer over a low heat, stirring occasionally, until everything is tender, approximately 1 1/2 hours for lamb and 2 hours for mutton, maybe a little longer.
• Stir in the apricot jam and the yoghurt a few minutes before serving.
• Serve this curry with yellow rice and a variety of sambals and atjars.

MALAY CURRY WITH BEEF OR LAMB

Steps:

• Add enough water to the spices to make a stiff paste, then let stand for a few minutes.
• Make a puree of the onion, garlic, hot peppers, bell pepper, and ginger.
• Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking. Then add the puree and fry for 15 minutes.
• Combine the cubed meat with the above in a casserole and place in an oven preheated to 375°F Cook for about 1 hour.
• Meanwhile heat the milk with the coconut cream.
• Halfway through the cooking of the casserole, add the coconut cream, flaked coconut, and tamarind puree to the dish. Stir, and add water or stock if it needs it.