Musaman Beef Curry

Name: Musaman Beef Curry
Yield: Serves 4
Ingredients: 8 small potatoes; 8 small onions (see Notes); 2 tablespoons vegetable oil; 500 ml (17 fl oz/2 cups) coconut milk; 750 g (1 lb 10 oz) chuck steak, cut into cubes; 2 tablespoons musaman curry paste; 4 cardamom pods, bruised; 500 ml (17 fl oz/2 cups) coconut cream; 80 g (2¾ oz/½ cup) unsalted peanuts, roasted and ground; 2 tablespoons grated palm sugar (jaggery) or soft brown sugar; 2 tablespoons fish sauce; 2 tablespoons tamarind purée

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 tablespoons vegetable oil
750 g (1 lb 10

Main course
Spicy
Gluten-free

Method

Heat a non-stick wok over high heat, add the oil and swirl to coat. Add the beef in batches and cook over high heat for 5 minutes, or until browned all over. Reduce the heat, add the coconut milk and cardamom pods, and simmer for 1 hour, or until the beef is tender.
Remove the beef from the wok with a slotted spoon. Strain the cooking liquid into