Malaysian Beef and Potato Curry.
Ingredients.
2 tablespoons of groundnut oil.
5 shallots, chopped.
2 garlic cloves, peeled and crushed.
5 cm / 2 inch piece of fresh ginger root, peeled and grated.
2 tablespoons of hot curry powder.
1 teaspoon of ground cinnamon.
1 teaspoon of ground cumin.
1 teaspoon of ground coriander.
1/4 of a teaspoon of ground cardamom.
4 curry leaves.
1 star anise.
4 cloves.
375 g / 12 oz of sirloin steak, cut into 1 cm / 1/2 inch strips.
300 g / 10 oz of potatoes, peeled and cut into medium size chunks.
2 large red chillies, deseeded and finely chopped.
1/2 a teaspoon of salt.
300 ml / 1/2 a pint of coconut milk.
Juice of 1 lime.
1 teaspoon of soft brown sugar.
Method.
1. Heat the oil in a saucepan, add the shallots, garlic and ginger and fry over a gentle heat, stirring, for 5 minutes until softened.
2. Add the curry powder, cinnamon, cumin, coriander, cardamom, curry leaves, star anise and cloves and fry for 1 minute.
3. Add the beef and stir well to coat with the spice mixture. Add the potatoes, chillies, salt and coconut milk, stir to combine, bring to the boil, then reduce the heat, cover the pan and simmer gently, stirring occasionally, for 40 minutes until the beef is tender and the potatoes are cooked.
4. Stir in the lime juice and sugar and cook uncovered for 2 minutes, taste and adjust the seasoning if needed and serve.
Serves 4.
