Ingredients
- 1.5 kilogram stewing beef (gravy beef specified) cut into 3cm pieces
- 1 yellow onion (large onion, thinly sliced)
- 2 red chillies (long fresh chillies, finely chopped)
- 1 shallot (French shallot, finely chopped)
- 2 garlic cloves, chopped
- Ginger root (3cm piece, peeled and chopped)
- Lemongrass (4cm piece, sliced)
- 4 kaffir lime leaves (sliced)
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons oil
- 200 ml coconut milk
- 4 tablespoon Kecap Manis
- 30 grams cashew nuts (processed until ground)
- Freid shallots, to serve
- Steamed white rice, to serve
- Lime wedges, to serve
How to Make
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Step 1: Heat the oil in a large heavy based frying pan over medium heat and cook the beef, in batches, until well browned and then transfer to a flameproof casserole dish.
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Step 2: Add the onion to the frying pan and cook, stirring often, until well browned and then add to the casserole dish.
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Step 3: Use a food processor or blender to blend the chilli, shallot, garlic, ginger, lemongrass, kaffir lime leaves, turmeric, salt, pepper and oil to a smooth paste.
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Step 4: Return the pan to medium heat and stir fry the curry paste for 2 minutes and stir in the coconut milk, Kecap Manis, 1/4 cup water and cashews and bring to the boil.
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Step 5: Add curry sauce to the casserole dish and stir to combine and then cover and cook over low heat, stirring occasionally, for approximately 2 hours, until the meat is tender.
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Step 6: Garnish curry with fried shallot and serve with steamed rice and lime wedges.
We hope you enjoy this recipe!
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