Recipe - Indonesian Curry Beef

CURRY PASTE
3 Cardamom pods; deeds
1 teaspoon Garam masala
2 Stalks lemongrass; I used
dried
2 Curry leaves
2 Inches gingerroot or
galangal, peeled
3 Cloves garlic; peeled
2 Hot chili peppers
1 Inch cinnamon stick
6 Cloves
2 teaspoon Turmeric
3 Shallots

FOR MEAT
2 cup Coconut milk
1 Bay leaf
2 pound Meat (alcatra) minced

Curry Paste 1. Clean chili.

2. Heat a pan and add clove, cinnamon and cardamom to release their aroma

3. Powder spices in a coffee grinder

4. Place spices and rest of curry paste ingredients in food processor and
process into a paste.( except garam masala)

5. Brown meat in oil and add curry paste along with coconut milk, but half
cup, and bayleaf.

6. Season with salt and bring to a boil stirring.

7. Turn down heat and simmer uncovered for 1 hour, stirring often.

8. Cover and continue cooking another hour until meat is tender.

9. Stir in One half cup coconut milk and garam masala. Bring to a boil. Serve.

Serving Ideas : Serve with white rice, peanuts, shredded coconut

NOTES : The original recipe meat is not browned. Can be made with chicken,
in which case, cooking time is reduced in half
Recipe by: Ann Willan adapted by Miriam P. Posvolsky

Posted to TNT Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky miriamp@pobox.com on Sep 19, 1997