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Indonesian Style Beef Curry

Updated on February 28, 2012

Indonesian Style Beef Curry

By Tony DeLorger © 2011

The wonderful thing about curries is that they can be adapted to different styles and flavours. Over the years I’ve collected so many recipes from all over Asia and have loved trying to adapt those unique flavours into a style and a simplified process that can be accessed by anyone. You don’t have to spend hours trying to find speciality shop and can buy all spices readily in supermarkets. There are aspects of these recipes that would benefit from original ingredients, but I’ve thought it more important for everyone to share and enjoy.

I hope you enjoy this Indonesian style beef curry.

Indonesian Style Beef Curry (Medium Heat)

Meat- 1kg 1” diced Beef (your choice of cut)

Puree- 1 nob peeled Ginger (50g), 2 Onions (200g). 1 Garlic Clove (30g or 1 tsp Paste). A little water to puree.

Add Meat- mix well in puree, cover and refrigerate for about 1-2 hours.

Heat- 120ml Ghee or Oil in suitable pot.

Add- 1 Onion (100g) sliced, cook 'til transparent.

Add- Spice mix- 1 tsp gnd Coriander (8g), 1 tsp gnd Aniseed (6g), ½ tsp Blk Pepper (3g), 1 tsp gnd Cinnamon (8g), ½ tsp gnd Cloves (3g), ½ gnd Cummin (3g), 1 tsp gnd Turmeric (8g), 1 heap tsp Chilli Powder (12g), 1 heap tsp Beef Stock Powder (12g), 1 tsp Salt (8g).

Add to Pot- Fry for 2-5 minutes ‘til fragrant.

Add- Meat marinade, mix well and fry ‘til meat changes colour.

Add- 300ml of hot water + 1 x 400ml can of Coconut Cream. Stir until blended.

Cook- Reduce heat to simmer with lid on for about 45 minutes. Stir occasionally. Remove lid and cook for a further 30 minutes or until the liquid has reduced and the meat is tender.

Note - If you prefer to use liquid stock, simply reduce water added to balance.

Serve- with Asian rice, your favourite raitas, chutneys and pickles.



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