Spiced Beef Curry - Daging Rempah

I'm all for using cheap cuts of meat to make a great meal, but I wasn't sure if I wanted to do the Simplest Beef Stew again. I've been out of touch with my cookbooks in storage while we're renovating, and it's difficult trying to think up new ideas for dinner.

So when I had the sudden urge for a beef curry, I went digging around the shed for my books, and found this recipe! I had most of the ingredients at home, and it was the thought of a spicy curry on a cold winter's night that got me. As with all good curries, the secret is in the slow simmer, then reducing the liquid, until you get a thick consistency that you will recognise. Imagine all that big flavour soaked in the meat!

I also made up Aloo Gobi that night for some veggies to round up the meal.

2 heaped tablespoons (about 80g) tamarind pulp
600ml hot water
1/4 cup vegetable oil
1 sprig fresh or 9 dried curry leaves
1 kg chuck or blade steak, cut into 5cm cubes
2 tablespoons dark soy sauce
2 tablespoons sugar
freshly chopped red chilli

Spice Paste (Rempah)
6-10 dried long red chillies
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
1/2 stick cinnamon
8 cloves
2 star anise
1 sprig fresh or 9 dried curry leaves

Using your fingers, mix tamarind pulp and water until dissolved. Pass through a fine sieve, discard fibre and seeds and set liquid aside.

To make the spice paste, soak chillies in hot water for 10 minutes (seed them first if you prefer a milder paste), then drain and chop finely. Set aside. Using a mortar and pestle or a small food processor or spice grinder, pound or grind remaining spice paste ingredients, except curry leaves, to a powder. Add chilli and curry leaves and reduce to a smooth paste. (If you are using a food processor or spice grinder, add 1/4 cup water to facilitate easier blending.) Set aside.

Heat oil in a saucepan and toss in curry leaves (be careful - they will pop). Add spice paste, stirring often to prevent burning, and fry until fragrant, about 3-5 minutes. Add beef and stir well to coat thoroughly with paste. Add tamarind liquid, soy sauce and sugar. Cook very gently for 1 1/2 hours or until meat is tender and liquid has reduced to a sauce consistency. Taste and adjust seasoning if required. Ladle beef into a large serving bowl and scatter with chilli. Serve with steamed rice.

Aloo Gobi (Potato and Cauliflower Curry)

This was originally posted in November 2006, and I've come such a long way since. Aloo Gobi was the dish that inspired me to start cooking, and over the years I've committed this to memory, making little tweaks here and there. I've also been attempting new techniques, cooking it at medium heat, in a casserole, and finishing it off in the oven. Next try: Aloo Gobi in the slow cooker!

+Nick has also made a suggestion recently, that the mushier the potatoes and cauliflower the better, so that's on the list, too!

INGREDIENTS AND PREPARATION:


1/2 cup Vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, seperated into stalks and leaves and roughly chopped
Small green chillis, chopped into small pieces
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 tin of whole, peeled tomatoes, grated
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 tbsp Cumin Seeds
2 tsp Tumeric
2 tsp Salt
2 tsp Garam Malasa


MAKING THE CURRY SAUCE:

Heat half a cup of vegetable oil in a large saucepan.
Add the chopped onion and one tablespoon of cumin seeds to the oil.
Stir together and cook until onions become creamy, golden and translucent.
Add chopped coriander stalks, two teaspoons of tumeric and two teaspoons of salt.
Add chopped chillis (according to taste).
Stir grated tomatoes into the onion mixture.
Add ginger, garlic and mix thoroughly.


FROM SAUCE TO ALOO GOBI:

Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.
Turn off the heat, cover and leave for as long as possible before serving.