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07 January 2013,22:53 by
V.Chitralekha

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MUSSAMAN CURRY

Serves :
6

Preparation Method :

  • Trim off any excess fat from the stewing steak, then, using a sharp knife cut it into 2.5 cm / 1 inch chunks.
  • Pour the coconut milk into a large, heavy pan and bring to boil over medium heat.
  • Add the chunks of beef, reduce the heat to low, partially cover the pan, and simmer gently for about 40 minutes, or until tender.
  • Pour the coconut cream into a separate pan. Cook over medium heat for about 5 minutes stirring constantly,
  • Stir in the Mussaman curry paste and cook rapidly for 2 - 3 minutes, until fragrant and thoroughly blended.
  • Add the coconut cream, curry paste mixture to the pan with the beef, and stir until thoroughly blended.
  • Simmer for further 4 - 5 minutes, stirring occasionally.
  • Stir the fish sauce, sugar, tamarind juice, cardamom pods, cinnamon stick, potato chunks, and onion wedges into the beef curry.
  • Continue to simmer for further 15 - 20 minutes or until the potato is cooked and tender.
  • Add the roasted peanuts to the pan and mix well to combine.
  • Cook for about 5 minutes more, then transfer to warmed individual serving bowls and serve immediately.

INGREDIENTS

  • 750 grams stewing steak
  • 600 ml coconut milk
  • 250 ml coconut cream
  • 3 tablespoons Mussaman curry paste
  • 2 tablespoons Thai fish sauce
  • 1 tablespoon palm sugar or light muscovado (brown) sugar
  • 4 tablespoons tamarind juice, made by soaking tamarind paste in warm water
  • 6 green cardamom pods
  • 1 inch cinnamon stick
  • 250 grams cut into even chunks
  • 1 onion, cut into wedges
  • 50 grams roasted peanuts

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