Malay Curry With Beef or Lamb |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Malay, in South Africa. Ingredients:
1 teaspoon ground coriander |
1/2 teaspoon cumin |
1/2 teaspoon five-spice powder |
1/2 teaspoon garlic powder |
1/2 teaspoon cinnamon |
1/4 teaspoon powdered lemon grass |
1 teaspoon paprika |
1/4 teaspoon ground red pepper |
1/2 teaspoon turmeric (cayenne) |
1 teaspoon flaked coconut, ground to a powder |
1 large onion, peeled and roughly chopped |
6 garlic cloves |
1 -6 fresh hot pepper (to taste) |
1 red bell pepper, seeded 2-inch cube |
1 tablespoon fresh ginger (to taste) |
6 tablespoons ghee or 6 tablespoons vegetable oil |
1 1/2 lbs lean lamb or 1 1/2 lbs beef, cubed |
1/3-1/2 cup milk |
1/2 cup coconut cream |
3 tablespoons flaked coconut |
2 tablespoons tamarind paste |
Directions:
1. Add enough water to the spices to make a stiff paste, then let stand for a few minutes.
2. Make a puree of the onion, garlic, hot peppers, bell pepper, and ginger.
3. 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.
4. Combine the cubed meat with the above in a casserole and place in an oven preheated to 375°F Cook for about 1 hour.
5. Meanwhile heat the milk with the coconut cream.
6. 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.
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