A delicious, fragrant, soft Indian curry stew with potato. So soft that the meat almost falls apart.
Dish: 6 people.
Ingredients:
Curry paste:
1 red onion, or 2 small ones
3 red peppers
3 cloves of garlic
2 stalks of lemongrass
piece of ginger
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp white pepper
1/2 tsp cinnamon powder
1 tsp shrimp paste
3 tsp fish sauce
1 tsp brown sugar
1/2 tsp salt
Other ingredients:
1 kilo of beef stew
A little sunflower oil for frying
2 tbsp cornstarch
400 ml (warm) beef stock
1 can (full fat) coconut milk
500 gr. baby potatoes
rice
1 lime
Preparation:
Place all the ingredients for the curry paste in a blender and puree as finely as possible. Only use the softer, middle part of the sereh stems and not the hard outer leaves.
Cut the meat into even pieces of approximately 3 by 3 cm.
Sprinkle the cornstarch over the meat and mix well so that the cornstarch is distributed over all the meat.
Heat a frying pan over high heat until it is nice and hot. Add a little sunflower oil and fry the meat. Do not overcrowd the pan, otherwise fry it in batches and place the meat on a plate in between. Also remove the last meat from the pan.
If necessary, add Add some extra oil and quickly fry the curry paste so that it smells nice.
Return the meat to the pan and add the warm/hot stock. Also add the coconut milk. Stir well and scrape up the bits from the bottom and stir again.
Heat everything until it boils and let it simmer for 2 hours, on low heat, with the lid on the pan. This simmering can of course also be done in the oven.
After 2 hours, remove the lid from the pan and let it simmer for another hour so that the moisture can evaporate. Make sure that enough moisture remains in it.
Now add the potatoes and bring everything back to the boil. Boil the potatoes for 25 minutes. This is also the moment you start cooking the rice.
After 25 minutes, turn off the heat and squeeze the lime over it. Stir well.
Enjoy your meal.
