Dry Beef Curry with Onions and Peanuts

This recipe can be made a day ahead with storage being covered in the refrigerator. It is suitable to freeze but not to be microwaved.

Ingredients

Beef

• 1 chuck steak, chopped
• 3 cups coconut milk
• 1 cup finely ground peanuts
• 1 tablespoon fish sauce
• 2 teaspoons tamarind sauce
• 6 baby onions
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1 1/2 tablespoons lime juice
• 1 teaspoon palm sugar

Curry Paste

• 2 teaspoons dried chile flakes
• 1 red Spanish onion, chopped
• 3 cloves garlic, crushed
• 2 tablespoons chopped fresh lemon grass
• 1 teaspoon galangal powder
• 2 teaspoons chopped fresh coriander root
• 1 teaspoon grated lime rind
• 1/2 teaspoon shrimp paste
• 1 dried kaffir lime leaf
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin seeds
• 2 teaspoons oil, approximately

Instructions

Beef

1. Combine beef, coconut milk and nuts in pan, bring to boil, simmer, covered, for 1 hour, stirring occasionally.
2. Stir in curry paste, sauces, onions, spices, juice and sugar. Simmer, uncovered, for 10 minutes.

Curry Paste

1. Blend or process all ingredients with enough oil to form a paste consistency.

Attribution

From the kitchen of Martin James – Copenhagen, Denmark