Jamie Magazine
By Andy Harris
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- Beef curry
1 hr 50 mins
Not Too Tricky
serves 8
Recipe From
Ingredients
20 small red shallots, thinly sliced
6 garlic cloves, peeled
8 long, fresh red chillies, deseeded
1 tbsp ground turmeric
15g fresh turmeric, peeled and roughly chopped
40g fresh ginger, peeled and roughly chopped
15g fresh galangal, peeled and roughly chopped
30g tamarind paste
4 tbsp vegetable oil
2 lemongrass stalks, tough outer leaves removed, roughly chopped
4 lime leaves, roughly torn
1kg beef topside, trimmed and cut into 4cm pieces
500ml coconut milk
Boiled rice, to serve
Fried crispy shallots, to serve
1 small red chilli, deseeded and thinly sliced, to serve
Method
This boldly spiced stew is seriously tasty but easy to make, so it’s great for a relaxed weekend supper.
- Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
- Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
- Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
- Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
- Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
- Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.
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