28 December 2012,03:38 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat oil in saucepan; cook the steak, stirring until steak is browned all over. Remove steak from pan; drain on absorbent paper.
  • Reheat the pan, add potato and onion; stir until lightly browned. Then stir in musaman curry paste; stir for about a minute.
  • Stir in coconut cream, then stir in steak with the tamarind juice and sugar, bring to a boil; reduce heat, simmer, uncovered, for about 30-45 minutes or until meat is tender and mixture has thickened.
  • Musaman Curry Paste: Combine all the ingredients except the shrimp paste and water and bake in moderate oven for 10 minutes, cool.
  • Blend shrimp paste and the water to smooth paste, add in the spice mixture a few spoonfuls at a time; blend until a soft paste is formed.


  • 1.5 kg  topside steak, cut into cubes
  • 500 grams small potatoes, halved
  • 250 grams small brown onions, halved
  • 900 ml coconut cream
  • 50 ml IDHAYAM MANTRA peanut oil
  • 50 ml  tamarind juice
  • 150 ml hot water
  • 50 grams brown sugar

Musaman Curry Paste

  • 3 green onions, chopped
  • 50 grams chopped fresh lemon grass
  • 3 red Thai chillies, chopped
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 3 cloves garlic, crushed
  • 4 cardamom pods
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon shrimp paste
  • ½ teaspoon ground cloves
  • 2 tablespoons warm water
  • Salt, to taste
  • ½ teaspoon black peppercorns

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