Malay Beef Stew Recipe

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Malay Beef Stew Recipe - Serves 4

Taste Rating = 8.5 Heat Rating = Hot

Ingredients

4 medium potatoes, peeled and cut into 1cm (1/2 inch) cubes
500g (1 lb) lean beef
3 tablespoons (45ml) curry powder
3 tablespoons (45ml) cooking oil
8 shallots, peeled and finely sliced
2.5cm (1 inch) piece of fresh ginger root, peeled and finely chopped
2 garlic cloves, peeled and crushed
1/4 cup tamarind water
1 stalk of lemon grass, tailed and crushed
1 teaspoon (5ml) grated nutmeg
1 teaspoon (5ml) fenugreek seeds
1/2 teaspoon (2.5ml) salt

Method

Parboil the potatoes by boiling a pan of water, adding the potato cubes, bringing the water to the boil, lightly boiling the potato for 5 minutes, draining the potato and setting aside for later
Cut the beef into small 1.5cm (3/4 inch) cubes
Mix the curry powder with water in a small bowl to make a smooth paste and set aside
Heat the oil in a large frying pan (you need one with a lid) over a medium heat
Stir-fry the shallots, ginger and garlic for about 8 minutes until the shallots are cooked
Add the curry powder paste that you made and stir-fry for 2 minutes
Add the beef cubes and fry for 5 minutes, stirring often, until the beef is well sealed
Add hot water so that the beef is just covered
Add the tamarind water, lemon grass, nutmeg, fenugreek and salt and mix well
Bring to a simmer, reduce the heat, cover and simmer for 90 minutes, stirring now and again
Add the potatoes, mix well, bring back to a simmer and simmer for 15 minutes, stirring now and again, until the potatoes are cooked - this should be a dryish curry so if there is a lot of liquid then simmer uncovered, otherwise cover when simmering
Serve hot

Check out a review of this recipe

Recipe submitted by Mas binti Nilam on 23 January 2009

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