From ilyce@tpg.com.au Thu Oct 4 10:44:32 2001 Date: 4 Oct 2001 03:17:06 GMT From: ilyce Newsgroups: rec.food.recipes Subject: Musaman Beef Curry Followup-To: rec.food.cooking * Exported from MasterCook * Musaman Beef Curry Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : 101Weekly@yahoogroups.com by Karen Jason & Jessica Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kg topside steak 1/4 cup peanut oil (60ml) 500 g small potatoes -- halved 250 g small brown onions -- halved 800 ml coconut cream 1 teaspoon tamarind concentrate 2/3 cup hot water (160ml) 1/4 cup brown sugar (50g) Musaman curry paste 3 green onions -- chopped 2 cloves garlic -- crushed 2 tablespoons chopped fresh lemon grass 2 red Thai chillies -- chopped 1 tablespoon coriander seeds 1 tablespoon cumin seeds 3 cardamom pods 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon black peppercorns 2 teaspoons shrimp paste 2 tablespoons warm water Cut steak into 3cm cubes. Heat oil in large saucepan; cook steak, stirring, over high heat until steak is browned all over. Remove steak from pan; drain on absorbent paper. Add potato and onion to same pan; stir over high heat until lightly browned. Stir in musaman curry paste; stir over heat 1 minute. Stir in coconut cream, then stir in steak, combined tamarind concentrate, the water and sugar, bring to a boil; reduce heat, simmer, uncovered, for about 45 minutes or until meat is tender and mixture has thickened. Musaman curry paste: Combine onion, garlic, Lemon grass, chilli, seeds, cardamom pods, nutmeg, cloves and peppercorns in small bowl, sprinkle onto oven tray; bake in moderate oven for 10 minutes, cool. Blend or process shrimp paste and the water until combined. Add spice mixture a few spoonfuls at a time; blend or process until finely chopped. Serves 6. Source From The Australian Women's Weekly Easy Curry Cookery cookbook. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3111 Calories; 283g Fat (76.7% calories from fat); 42g Protein; 152g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 10 Grain(Starch); 1 Vegetable; 57 Fat. NOTES : Preparation time 25 minutes (plus cooling time). Cooking time 1 hour 10 minutes. Per serve 42.6g fat; 2743kJ. Curry can be made 2 days ahead; keep, covered, in refrigerator or freeze for up to 2 months. Curry paste will keep, covered, in refrigerator for 2 weeks. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.