Prep 30 mins
Cook 1 min
A lovely curry that can be made up to 2 days ahead.
- 1 kg chuck steaks or 1 kg topside steak
- 1⁄4 cup peanut oil
- 500 g small potatoes, halved
- 250 g small yellow onions, halved
- 800 ml coconut cream
- 1 teaspoon tamarind paste
- 2⁄3 cup hot water
- 1⁄4 cup brown sugar (50g)
Musaman curry paste
- 3 green onions, chopped
- 2 cloves garlic, crushed
- 2 tablespoons chopped fresh lemongrass
- 2 red Thai chile, chopped
- 1 tablespoon coriander seed
- 1 tablespoon cumin seed
- 3 cardamom pods
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon black peppercorns
- 2 teaspoons shrimp paste
- 2 tablespoons water
- Cut steak into 3cm cubes.
- Heat oil in large saucepan, cook steak, stirring, over high heat until steak is browned all over.
- Remove steak from pan, drain on absorbent paper.
- Add potato and onion to same pan, stir over high heat until lightly browned.
- Stir in musaman curry paste, stir over heat 1 minute.
- Stir in coconut cream, then stir in steak, combined tamarind concentrate, the water and sugar, bring to a boil; reduce heat, simmer uncovered for about 45 minutes or until meat is tender and mixture has thickened.
- Musaman Curry Paste: Combine onion, garlic, lemongrass, chilli, seeds, cardamon pods, nutmeg, cloves and peppercorns in a small bowl, sprinkle onto oven tray; bake in moderate oven for 10 minutes, cool.
- Blend or process shrimp paste and the water until combined.
- Add spice mixture a few spoonfuls at a time; blend or process until finely chopped.