Best Curry I’ve made everrr!

Although I know I can google anything and get a great recipe these days, I always find it annoying when the ipad screen goes to sleep every few minutes. This week I decided to get my old trusty recipe books out and finally try some recipes I’ve just never got around to. I found this one in one of my Women’s Weekly recipe books (still can’t beat ’em!) and seem as our new home came with a kaffir lime tree and lemongrass I decided on this Massaman Beef Curry…. omg it is beautiful, the whole family voted yes!

This was a “little” time consuming making the paste but sooo worth it! I have a Thermomix and a great slow cooker that sears so I changed the recipe to suit.

Beef Massaman Curry

ok…. I was so excited I forgot to take a photo both nights, but it looked like this without the sprinkles

Paste

• 1 Tbs chilli flakes
• 1 tsp ground coriander
• 2 tsp cumin
• 2 tsp ground cinnamon
• 1/2 tsp cardamon
• 1/2 tsp cloves
• 5 cloves garlic
• 1 brown onion
• 2 sticks fresh lemon grass, sliced thinly
• 3 fresh kaffir lime leaves, sliced thinly
• 3 cm piece ginger, chopped

1. Place chilli in cup and cover with boiling water for 15 minutes.
2. Meanwhile dry fry (I did this in Thermomix) coriander, cumin, cinnamon, cardamon & cloves on 100 a few mintues until fragrant (you have to stop and scrape a bit)
3. Add remaining ingredients and cook for 15 minutes (recipe says to roast in oven for 15 min).
4. Process until smooth.

Curry

• 1 tbsp coconut oil
• Approx 1.5 kg gravy beef cut into cubes
• 1 large onion
• 5 cardamon pods bruised
• 1/4 tsp ground cloves
• 2 star anise
• 1 tsp shrimp sauce (I didn’t use)
• 2 tbsp tamarind concentrate (I didn’t use)
• 400 ml coconut milk
• 1 1/2  cups beef stock
• 8 baby potatoes
• coconut flour to thicken if necessary
• 1/4 cup peanuts chopped

1. Sear the meat in batches in oil and paste , remove from slowcooker or pan(I swirled the meat in the thermomix to get the last dregs out)
2. Fry onion until soft
3. Return meat and add spices, coconut milk and stock
4. Cook in slow cooker for 6 hours on high, or simmer in saucepan for about 2 hours
5. Add the potatoes at end of cooking so they are not too mushy

Serve with organic quinoa (read my post on quinoa here), organic brown rice, or if you must – “organic, low GI” white rice

BTW, I am doing a 28 Day Weight Loss Group Program, starting on 3rd September, click below if you would like more details