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RECIPES
SLOW COOKED INDONESIAN
BEEF CURRY
Serves 8-10
INGREDIENTS
Curry paste
8 cloves garlic
6 eshallots, roughly chopped
6cm piece ginger, sliced
6 long red chillies, trimmed and roughly chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon freshly ground black pepper
2 teaspoons salt
2 tablespoons vegetable oil
CURRY
INGREDIENTS
2-3 tablespoons vegetable oil
3kg chuck steak (or gravy beef), cut into 5cm
dice
6 cardamom pods
2 cinnamon sticks
1 cup (250ml) water
1 small (500g) sweet potato cut into 5cm chunks
2 medium (500g) potatoes, cut into quarters
2 x 270ml cans coconut milk
1
⁄3 cup Tamarind paste
1 bunch coriander leaves and stem chopped
METHOD
1. For the curry paste, assemble food
processor with the mini processing bowl
inserted. Place all ingredients except
oil into the mini bowl and process until
finely chopped. Pour in oil and process
until smooth; set aside.
2. Heat 1 tablespoon of the oil in a non
stick frying pan over medium high heat.
Add one quarter of the beef and cook,
stirring, until browned; transfer meat
to slow cooker pan and repeat with
remaining oil and beef.
3. Reduce heat to medium and stir in
curry paste. Cook 2-3 minutes or until
fragrant. Place slow cooker pan into
housing; add curry paste and stir to coat
meat in curry paste Add cardamom,
cinnamon, water and potatoes. Cover
and cook on High 4-5 hours or Low
7–8 hours.
4. In the last hour of cooking stir through
coconut milk, tamarind and coriander.
Taste and adjust seasoning with salt or
extra tamarind.
TIP
Recipe can be cooked in oven at 170°C
for 2 ½ -3 hours.