Here, galangal, tamarind and lemongrass introduce more subtle flavours than the often fiery heat of a classic Indian curry. Give this beef curry a try to make a change from your usual curry.
INGREDIENTS
SERVES: 4
650g lean stewing beef
1 tbsp vegetable oil
1 litre fresh beef stock
1 cinnamon stick
2 star anise
2 kaffir lime leaves
150ml tinned coconut milk
1 tbsp tamarind paste
Sea salt and freshly ground black pepper
For the spice paste:
8 shallots, quartered
4 garlic cloves, peeled
2 dried chillies, stalks removed
2 long red chillies, deseeded
2.5cm piece fresh ginger, diced
2.5cm piece fresh galangal, diced
2 lemongrass stems, coarse layers removed, chopped
1 tsp ground turmeric
To finish:
500g cooked brown rice (freshly cooked and drained or 2 pouches)
a handful of coriander leaves
1 long red chilli, finely sliced
METHOD
1: First, prepare the spice paste: put all the ingredients into a food processor along with 1 tsp salt and blend until smooth, adding a splash of water if needed.
2: Cut the beef into 2.5cm cubes. Place a large non- stick saucepan over a high heat and add the oil. When hot, add the spice paste and cook, stirring, for 1 minute or until fragrant.
3: Add the beef and cook, stirring regularly, for 5 minutes until starting to brown. Add the stock, cinnamon, star anise and lime leaves. Bring to a low simmer, cover and cook gently for 45 minutes, stirring occasionally. Remove the lid and cook for a further 20 minutes or until the sauce is thickened and the beef is tender.
4: Increase the heat, stir in the coconut milk and tamarind paste and cook for a further 5 minutes. Meanwhile, if using pouches of rice, heat up according to the packet instructions. Season the curry with salt and pepper to taste and discard the cinnamon stick and star anise.
5: Divide the rice and curry between warmed bowls and top with coriander leaves and chilli slices to serve.
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INGREDIENTS
SERVES: 4
650g lean stewing beef
1 tbsp vegetable oil
1 litre fresh beef stock
1 cinnamon stick
2 star anise
2 kaffir lime leaves
150ml tinned coconut milk
1 tbsp tamarind paste
Sea salt and freshly ground black pepper
For the spice paste:
8 shallots, quartered
4 garlic cloves, peeled
2 dried chillies, stalks removed
2 long red chillies, deseeded
2.5cm piece fresh ginger, diced
2.5cm piece fresh galangal, diced
2 lemongrass stems, coarse layers removed, chopped
1 tsp ground turmeric
To finish:
500g cooked brown rice (freshly cooked and drained or 2 pouches)
a handful of coriander leaves
1 long red chilli, finely sliced
METHOD
1: First, prepare the spice paste: put all the ingredients into a food processor along with 1 tsp salt and blend until smooth, adding a splash of water if needed.
2: Cut the beef into 2.5cm cubes. Place a large non- stick saucepan over a high heat and add the oil. When hot, add the spice paste and cook, stirring, for 1 minute or until fragrant.
3: Add the beef and cook, stirring regularly, for 5 minutes until starting to brown. Add the stock, cinnamon, star anise and lime leaves. Bring to a low simmer, cover and cook gently for 45 minutes, stirring occasionally. Remove the lid and cook for a further 20 minutes or until the sauce is thickened and the beef is tender.
4: Increase the heat, stir in the coconut milk and tamarind paste and cook for a further 5 minutes. Meanwhile, if using pouches of rice, heat up according to the packet instructions. Season the curry with salt and pepper to taste and discard the cinnamon stick and star anise.
5: Divide the rice and curry between warmed bowls and top with coriander leaves and chilli slices to serve.
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COPYRIGHT 2024, TOM KERRIDGE. IMAGES CREDITED TO CRISTIAN BARNETT
