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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (467g) Recipe makes 4 servings The following items or measurements are not included below: 2 star anise 4 cloves 3 cardamom pods |
||
| Calories 1085 | ||
| Calories from Fat 803 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 89.3g | 137% | |
| Saturated Fat 44.2g | 221% | |
| Monounsaturated Fat 29.0g | ||
| Polyunsaturated Fat 7.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 167mg | 55% | |
| Sodium 223mg | 9% | |
| Potassium 1183mg | 33% | |
| Total Carbohydrate 21.0g | 6% | |
| Dietary Fiber 6.8g | 27% | |
| Sugars 11.2g | ||
| Protein 54.0g | 108% | |
Ingredients
- 2 tablespoons vegetable oil
- 1 kg stewing beef (chuck)
- 8 spring onions, chopped
- 2 garlic cloves, crushed
- 1 tablespoon grated fresh ginger
- 3 teaspoons ground coriander
- 1 tablespoon ground cumin
- 2 star anise
- 1 cinnamon stick
- 4 cloves
- 3 cardamom pods
- 1 tablespoon chopped fresh lemongrass (only white part)
- 500 ml coconut milk
- 1 small red chile, chopped
- 60 g ground almonds
Directions
1
Heat half the oil in a pan add steak in batches and brown all over, remove from pan.2
Heat remaining oil in the same pan add spring onions, garlic and ginger and cook until spring onions are soft.3
Add the coriander, cumin, star anise, cinnamon, cloves, cardamom and lemon grass cooking and stirring for about 3 minutes.4
Return the meat to the pan add coconut milk and chili and simmer covered for about 1 to 1/2 hours until meat is tender.5
Add the nuts and stir until heated through.6
Discard cinnamon, cardamom before serving.
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Featured Reviews for This Recipe
From: Cinizini
On Sep 25, 2005
Excellent curry; I usually like my curries pretty spicy but the unusual flavor combinations and richness made up for it. Only addition was about a tsp, of salt. Awesome recipe-thank you!
From: Donna Matthews
On Jul 6, 2005
DH says this is a "real keeper". 2 pounds of stewing beef made barely enough for 4 of us, served with basmati rice and salad. I also cut the beef cubes smaller, as suggested, which was a good idea. And DH did add salt. So everyone's suggestions were useful. It is really quite easy to put together and I let it simmer about 2 hours. Yum!
From: cinderetta2002
On Mar 5, 2004
This tasted pretty close to the real thing (we live in Singapore). I used dried (flakes) coriander instead of ground. I simmered the beef for about 2 hrs, and discarded afterwards the cinnamon and star anise, but not the cardamom. My only suggestions are that you add a bit of sea salt or fine salt to enhance the taste, reduce the powdered almonds to 30g because the sauce becomes a bit too thick, and you can use chili flakes instead of the red chili.
From: Gay Gilmore
On Dec 6, 2004
Liked the seasoning of this. Next time I make it I'll cut the beef into smaller chunks and get it browned on higher heat. I tended to let the mixture simmer too long and too hot which caused the meat to get too overdone.
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