Indonesian Beef Curry

By vegar

Ingredients

• Curry Paste
• 8 garlic cloves
• 6 eshallots, roughly chopped
• 6 cm piece ginger, sliced
• 6 long red chillies, trimmed and roughly chopped
• 1 tbs. ground coriander
• 1 tbs. ground cumin
• 1/2 tsp. freshly ground black pepper
• 2 tsp. salt
• 2 tbs. vegetable oil
• Curry
• 3 kg chuck steak (or gravy beef), cut into 5cm pieces
• 1 small (500g) sweet potato cut into 5cm chunks
• 2 medium (500g) potatoes, cut into quarters
• 6 cardamom pods
• 2 cinnamon sticks
• 270 ml coconut milk
• 1 cup (250ml) water
• 2-3 tbs. Tamarind paste
• 1 bunch coriander, leaves and stem chopped
• 2-3 tbs. vegetable oil
• ...

Preparation

Step 1

For the curry paste, place all ingredients except oil into the chopper bowl of the food processor and process until finely chopped. Pour in oil and process until smooth; set aside.
Place the slow cooker pan onto a gas or electric cook top and heat 1 tablespoon of oil over medium high heat. Add one quarter of the beef and cook, stirring, until browned; remove and repeat with remaining oil and beef.
Reduce heat to medium and stir in curry paste. Cook 2-3 minutes or until fragrant.
Place slow cooker pan into housing; return all beef to pan and toss to coat in curry paste.
NOTE: If your slow cooker pan is ceramic, seal the meat in a pan with the curry paste, then add to the slow cooker pan
Add cardamom, cinnamon, water and potatoes. Cover and cook on High 4-5 hours or Low 7-8 hours.
In the last hour of cooking stir through coconut milk, tamarind and coriander.
Taste and adjust seasoning with salt or extra tamarind.