Watched Bill Granger's Bill's Tasty Weekends last week & spotted this recipe, which is not available on this site and the itv site has the quantities wrong!! A beautiful Malaysian curry with very subtle spices & seasoning.
Into food processor place: ginger, onion, chillies, garlic, lemon grass and pulse until well chopped/processed.
Add cumin, coriander, turmeric and pulse again until spices incorporated.
Heat 2-3Tblsp vegetable oil in a heavy based deep casserole dish and fry curry paste for 2-4 minutes. Stirring occasionally.
When spices are 'cooked' add cubed meat and fry off until meat is sealed.
Sprinkle salt, sugar, add coconut milk or cream and water and stir well. Finally add cinnamon quills and tamarind puree (or a Tblsp of lime or lemon juice if you don't have tamarind).
Simmer over low heat for 2 hours with lid off.
Serve with steamed, quartered pak choy drizzled with a dressing consisting of matchsticks of fresh ginger, tblsp soy and sugar, drizzle of balsamic vinegar and a little lemon juice.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Bill's original recipe used buffalo but beef works just as well.
I allowed it to simmer gently for 5 hours and added 150ml passata around the 3 hour mark then put the lid on.
Served it with steamed basmati rice w/sliced green onions & peas.
We'd alread polished off the curry & didn't think to get a photo - it had been tempting our tastebuds all day!! So the photo below is the packaged leftover portion which husband will take to work tomorrow or one day this week.
Trending This Week