Asian Meats Recipes - Indonesian Java Curry  Recipe

Ingredients

• 1 tsp cumin seeds

• 1 tbsp coriander seeds

• 2 tbsp blanched almonds

• 2 onions, coarsely chopped

• 3 red or green chilies

• 1 1/2 in piece of fresh green ginger, peeled

• 3 garlic cloves

• 1/2 tsp blachan (dried shrimp paste)

• 1/4 cup vegetable oil

• 2 lb chuck steak, cubed

• 1 1/4 cups water

• 1 tsp salt

• 1/2 tsp laos powder (optional)

• 1 tsp chopped lemon grass or grated lemon rind

• 2 tbsp tamarind

• 1/2 cup boiling water

• 8 oz green cabbage, shredded

• 8 scallions, cut into lengths

• 3/4 cup thick coconut milk

Serves 4-6

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Method:

1. Put the cumin, coriander and almonds in a blender with the onions, chilies, ginger, garlic and blachan. Blend to a paste, adding enough water to prevent the blades from sticking.

2. heat the oil in a large saucepan. When it is hot, ad the spice paste and fry for 5 minutes, or until it comes away from the sides of the pan.

3. Add the beef cubes and fry until they are evenly browned. Pour in the water and stir in the salt, laos, and lemon grass and bring to the boil.

4. Reduce the heat to low, cover and simmer for 2 to 2 1/2 hours, or until the beef is cooked through and tender.

5. Meanwhile, put the tamarind into a bowl and pour over the water. Set aside until it is cool. Pour the contents of the bowl through a strainer into a bowl, pressing as mush of the pulp through as possible.

6. Add the shredded cabbage, spring onions (scallions), coconut milk and tamarind liquid to the curry and bring to the boil again. Stir and allow to boil for 2 minutes.

7. Remove from the heat and transfer to a warmed serving dish. Serve at once.