Beef Kurmah (Curried Beef)

"This is a Malay curry and it is really good as it can be frozen."
 
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Ready In:
1hr 15mins
Ingredients:
15
Serves:
4-6

ingredients

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directions

  • Heat half the oil in a pan add steak in batches and brown all over, remove from pan.
  • Heat remaining oil in the same pan add spring onions, garlic and ginger and cook until spring onions are soft.
  • Add the coriander, cumin, star anise, cinnamon, cloves, cardamom and lemon grass cooking and stirring for about 3 minutes.
  • Return the meat to the pan add coconut milk and chili and simmer covered for about 1 to 1/2 hours until meat is tender.
  • Add the nuts and stir until heated through.
  • Discard cinnamon, cardamom before serving.

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Reviews

  1. This tasted pretty close to the real thing (we live in Singapore). I used dried (flakes) coriander instead of ground. I simmered the beef for about 2 hrs, and discarded afterwards the cinnamon and star anise, but not the cardamom. My only suggestions are that you add a bit of sea salt or fine salt to enhance the taste, reduce the powdered almonds to 30g because the sauce becomes a bit too thick, and you can use chili flakes instead of the red chili.
     
  2. Excellent curry; I usually like my curries pretty spicy but the unusual flavor combinations and richness made up for it. Only addition was about a tsp, of salt. Awesome recipe-thank you!
     
  3. DH says this is a "real keeper". 2 pounds of stewing beef made barely enough for 4 of us, served with basmati rice and salad. I also cut the beef cubes smaller, as suggested, which was a good idea. And DH did add salt. So everyone's suggestions were useful. It is really quite easy to put together and I let it simmer about 2 hours. Yum!
     
  4. Liked the seasoning of this. Next time I make it I'll cut the beef into smaller chunks and get it browned on higher heat. I tended to let the mixture simmer too long and too hot which caused the meat to get too overdone.
     
  5. This is an outstanding mild curry. Despite the fact that each of the seasonings is strongly flavored in their own right, none of them stand out in the total (delicious) flavor; to me, that equals a perfectly seasoned dish. Don't be tempted to leave the almonds out, either. Only change I'll make next time is double the amount of red chili. Thanks for posting !
     
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Tweaks

  1. This tasted pretty close to the real thing (we live in Singapore). I used dried (flakes) coriander instead of ground. I simmered the beef for about 2 hrs, and discarded afterwards the cinnamon and star anise, but not the cardamom. My only suggestions are that you add a bit of sea salt or fine salt to enhance the taste, reduce the powdered almonds to 30g because the sauce becomes a bit too thick, and you can use chili flakes instead of the red chili.
     

RECIPE SUBMITTED BY

Our dear friend Latchy passed away from acute myeloid leukemia in August 2006, after being diagnosed with the disease in October 2005. She was a dear friend to many Recipezaar members throughout the world and she will be greatly missed. Latchy was a great chef; and her speciality was Asian food. She loved wine and cheese, but wasn’t fussed on desserts. She had a great sense of humour and was the life of any party. Latchy was her childhood nickname, and those of us who knew her real name still called her ‘Latch’. We loved her. With the permission of Latchy’s daughter, here is the eulogy read at her funeral (edited slightly to maintain the family’s privacy). Recipezaar and her Recipezaar chat group, the ‘Tipsy Tarts’ were represented at the funeral by Latchy’s close Zaar friends, Mummamills, Chrissyo and Liara: “Latchy, was born in Melbourne in 1939. In her younger years she led a very energetic life and was very involved in swimming and dancing. She had the opportunity to compete in the 1956 Olympics but couldn’t be fussed to do the training and preferred to enjoy herself instead. Latchy met her late husband, Bruce, in Melbourne. Bruce being with the army, they started their life of travel together and extended their family. Their first child was born in Perth, their second in New Guinea and their third child, in Melbourne. They also lived in Newcastle, Sydney, and Singapore before settling in Brisbane. It was in Singapore that her love of cooking, sewing and craft began. Latchy broke military protocol for dining-in nights. Women were finally allowed to attend. One day, Bruce was watching a TV program about sailing around the world. On the program when the wife was told of this plan she said “No Way”, but Latchy said, “When are you going to start?” So, Bruce retired from the army to begin building a 54 foot steel ketch in the back yard, learning as he went. Latchy worked for many years until they finally set off around the world in 1987. They got as far as Malaysia and loved it so much they didn’t go any further. They loved the lifestyle, the people and the food and only came back when Bruce fell ill. After Bruce passed away, Latchy developed her talents, such as painting, and became involved with her family and grandchildren. About 7 years ago, she decided to make her life in Hervey Bay, a beach-side retirement town in Queensland, Australia. She loved the lifestyle, the people and became very involved in the community life. Latchy started volunteering with tax help, then the multicultural respite where she put her cooking skills to use and then with Legacy (an organization which supports the widows of servicemen and ex-servicemen). Latchy opened up a new world by learning about computers and the internet and she met her great friends, the Tipsy Tarts through the website Recipezaar. Latchy was a strong, independent, funny, straight forward and loving mother, grandmother and friend, and we will miss her greatly.”
 
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