Malaysian Beef Curry

I felt like something spicy the night I threw this together. It was a complete amalgamation of a few recipes which is my usual style. It was spicy. It was fragrant. It was melt in your mouth - delicious!! 

For 2 serves

  • 2 small shallot
  • 2 cloves of garlic
  • 2 small red chilli
  • 1 small knob of ginger
  • 1 tablespoon turmeric
  • 2 tablespoon of tamarind paste
  • 2 tablespoon ghee
  • 500 grams beef chuck or another fatty cut of meat that will slow cook well
  • 150 mls coconut cream
  • 250 mls MFM Beef & Chicken Broth
  • Coriander to garnish
  • Chopped red chilli to garnish 

Finely chop the shallots, peel the garlic, chop the chillies and coarsely chop the ginger - put in a mortar pestle and grind into a paste (or blend in the bowl of a food processor of thats more your vibe!). Add the ground turmeric and tamarind and continue to make your paste!

Heat the ghee oil in a large pan over a medium heat. Stir in the paste and cook for 5 minutes. Trim the beef into 4cm pieces and add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.

Stir in the coconut cream and broth, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened. Chop the coriander, and thinly slice the red chilli and scatter over the curry. This is perfect with steamed rice and a side of spinach xx