Spiced beef korma

Name: Spiced beef korma
Yield: Serves 4
Cuisine: Indonesian
Ingredients: 40 ml/1¼ fl oz vegetable oil; 400 ml/12½ fl oz thick plain yoghurt; 1 stalk lemongrass, cut in half; 2 ripe tomatoes, peeled and chopped; 1 kg/2 lb beef rump or topside, cut into 2 cm/¼ in cubes; 2 teaspoons Chilli Jam; 4 teaspoons hot curry powder; 8 teaspoons Satay Spice Paste; 8 red shallots; 2 teaspoons strained lime juice; steamed basmati rice, to serve; 200 ml/6½ fl oz pouring cream; 20 ml/¾ fl oz fish sauce

Preparation info

Serves
4

Difficulty
Medium

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

40 ml/1¼ fl oz vegetable oil
8 red shallots
8

Australian
Asia
Oceania
Australia
Malaysia
Indonesia
Main course
Southeast Asia
Gluten-free

Method

Preheat oven to low (150°C/300°F). Heat oil in a large ovenproof wok or pot and fry shallots with satay spice paste, curry powder and chilli jam, stirring often to prevent burning, for 2—3 minutes or until fragrant.
Add beef and stir to coat thoroughly