28
Slow Cooked Indonesian
Beef Curry
Prep 5 minutes / Cook 8 hours
Serves 8–10
Curry paste
8 cloves garlic
6 eshallots, roughly chopped
6cm piece ginger, sliced
6 long red chillies, trimmed, roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon freshly ground black pepper
2 teaspoons salt
2 tablespoons vegetable oil
Dipping Sauce
2–3 tablespoons vegetable oil
3kg chuck steak (or gravy beef), cut into 5cm pieces
6 cardamom pods
2 cinnamon sticks
1 cup (250ml) water
1 small (500g) sweet potato, cut into 5cm pieces
2 medium (500g) potatoes, cut into quarters
2 x 270ml cans coconut milk
L
cup tamarind paste
1 bunch fresh coriander leaves and stems,
roughly chopped
1.
For the curry paste, assemble food processor
with the mini processing bowl and mini blade
inserted. Place all ingredients except oil into
the mini bowl and process until finely chopped.
Pour in oil and process until smooth; set aside.
2.
Heat 1 tablespoon of the oil in a non stick frying
pan over medium high heat. Add one quarter of
the beef and cook, stirring, until browned; transfer
meat to slow cooker pan. Repeat with remaining
oil and beef.
3.
Reduce heat to medium and stir in curry paste.
Cook 2–3 minutes or until fragrant. Place slow
cooker pan into housing; add curry paste and
stir to coat meat in curry paste Add cardamom,
cinnamon, water and potatoes. Cover and cook
on High 4–5 hours or Low 7–8 hours.
4.
In the last hour of cooking stir through coconut
milk, tamarind and coriander. Taste and adjust
seasoning with salt or extra tamarind.
TIPS
Recipe can be cooked in oven at 170°C for
2½ – 3 hours.
