Saturday, January 24, 2009

Javanese beef curry

Ingredients (serves 4)
* 5 green onions, roughly chopped
* 3 garlic cloves, peeled, roughly chopped
* 3cm piece ginger, peeled, roughly chopped
* 1 teaspoon ground nutmeg
* 1/2 teaspoon white pepper
* 2 tablespoons canola oil
* 1kg beef chuck steak, cut into 3cm pieces
* 1/2 cup ketcap manis
* 2 cinnamon sticks
* 1 large tomato, cut into wedges
* 2 tablespoons lime juice
* steamed long-grain rice and 2 small deseeded, thinly sliced red chillies, to serve

1. Place green onions, garlic, ginger, nutmeg, pepper and 1 teaspoon salt in a food processor. Process until a paste forms.
2. Heat oil in a large saucepan over medium-high heat. Add paste and cook, stirring occasionally, for 2 minutes or until aromatic. Add steak and cook for 3 to 4 minutes or until browned. Pour ketcap manis and 1 1/2 cups water over meat. Stir until well combined. Add cinnamon. Bring to the boil. Reduce heat to low and simmer, partially covered, for 1 hour.
3. Add tomato and lime juice to pan. Stir to combine. Cook, uncovered, for 30 minutes or until steak is tender. Remove cinnamon. Spoon curry over rice and serve with chillies.

Notes & tips
* Ketcap manis is a thick soy sweetened with molasses or palm sugar. It's usually less salty than other soy sauces.

Super Food Ideas - Page 76
Recipe by Dixie Elliott


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