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Indonesian Beef Curry

Take a trip to India in your kitchen with this sweet and rich beef curry dish, perfect for entertaining guests with.


  • Curry Paste

  • 8 garlic cloves

  • 6 eshallots, roughly chopped

  • 6cm piece ginger, sliced

  • 6 long red chillies, trimmed and roughly chopped

  • 1 tbs. ground coriander

  • 1 tbs. ground cumin

  • ½ tsp. freshly ground black pepper

  • 2 tsp. salt

  • 2 tbs. vegetable oil

  • Curry

  • 3kg chuck steak (or gravy beef), cut into 5cm pieces

  • 1 small (500g) sweet potato cut into 5cm chunks

  • 2 medium (500g) potatoes, cut into quarters

  • 6 cardamom pods

  • 2 cinnamon sticks

  • 270ml coconut milk

  • 1 cup (250ml) water

  • 2-3 tbs. Tamarind paste

  • 1 bunch coriander, leaves and stem chopped

  • 2-3 tbs. vegetable oil


  • 1.

    For the curry paste, place all ingredients except oil into the chopper bowl of the food processor and process until finely chopped. Pour in oil and process until smooth; set aside.

  • 2.

    Place the slow cooker pan onto a gas or electric cook top and heat 1 tablespoon of oil over medium high heat. Add one quarter of the beef and cook, stirring, until browned; remove and repeat with remaining oil and beef.

  • 3.

    Reduce heat to medium and stir in curry paste. Cook 2-3 minutes or until fragrant.

  • 4.

    Place slow cooker pan into housing; return all beef to pan and toss to coat in curry paste.

  • 5.

    Add cardamom, cinnamon, water and potatoes. Cover and cook on High 4-5 hours or Low 7-8 hours.

  • 6.

    In the last hour of cooking stir through coconut milk, tamarind and coriander.

  • 7.

    Taste and adjust seasoning with salt or extra tamarind.

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