Mussaman Curry

Ingredients:

serves 4

  • 1 tbsp. vegetable or peanut oil
  • 1 lb / 450 g beef top round, cut into cubes
  • 2 tbsp. Mussaman curry paste
  • 2 large onions, cut into wedges
  • 2 large potatoes, cut into chunks
  • 14 fl oz / 400 ml / 1-3/4 cups coconut milk
  • 1/4 pint / 150ml / 2/3 cup water
  • 2 cardamom pods
  • 2 tbsp. tamarind paste
  • 2 tsp. jaggery or soft light brown sugar
  • 2-3/4 oz / 75 g / 2/3 cup unsalted peanuts, toasted or dry-fried
  • 1 fresh red chili, sliced thinly boiled rice, to serve


( Cooking Charts )

Procedures:

Heat the oil in a wok and cook the meat, in batches, until browned all over. Remove with a slotted spoon and set aside.

Add the curry paste to the wok and stir-fry for 1-2 minutes. Add the onions and potatoes and stir-fry for 4-5 minutes, until golden brown. Remove with a slotted spoon and set aside.

Pour the coconut milk into the wok with the measured water and bring to a boil. Reduce the heat and let simmer for 8-10 minutes.

Return the meat and cooked vegetables to the wok. Add the cardamom, tamarind paste, and sugar, and let simmer for 15-20 minutes, until the meat is tender stir in the peanuts and chili and serve with rice.


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One Response to “Mussaman Curry”

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  1. Health food says:

    your Mussaman Curry recipe is very delicius

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