Malay Curry With Beef Or Lamb Food

BEEF RENDANG

Steps:

• Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
• Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).
• Add remaining Curry ingredients and beef. Stir to combine.
• Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
• Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
• Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.
• Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)
• The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.

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.