Braised Beef Curry - AME HNAT

By Andy Cooks · 120 min

Ingredients

Instructions

1. Blend the paste ingredients (lemongrass, spring onion, ginger, garlic and coriander stems and roots) into a rough paste.
2. Heat the lard or oil in a large heavy saucepan over medium heat. Cook the curry leaves for 2 minutes, stirring, until fragrant and starting to crisp.
3. Add the onions and cook for 5 minutes until softened. Stir in the turmeric and cook for 1 minute.
4. Stir in the tomato paste and cook for 1 more minute. Add the paste and stir well, then cook until it breaks down and the oil rises to the surface again.
5. Stir in the MSG, paprika, chilli powder and ground coriander and fry for about 5 minutes until fragrant.
6. Add the tomato purée and fish sauce and cook for 2 more minutes.
7. Add the beef and stir until fully coated. Stir in the tamarind and bring to a simmer.
8. Cover, reduce to low heat and cook for 2½ hours, stirring now and then to prevent sticking.
9. Once the beef is soft, raise the heat slightly and cook uncovered to reduce the sauce, until the oil splits again and the curry is thick and coats the beef.
10. Serve with steamed rice, coriander leaves and lime wedges.

Summarized from Andy Cooks's video. Watch it for the details.

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