Name: Beef Curry with Fresh Coconut Chutney
Total time: 4 h
Yield: 10
Ingredients: 1tbsp peanut or vegetable oil; 1.5kg (3lb) beef cheek or shin, cut into 6cm (2.5in) pieces; 1 cinnamon stick; 3 star anise; 4 cardamom pods, bashed; 1 stick lemongrass, pressed with the flat side of a knife to release the flavour; 4 fresh lime leaves, bashed (or 8 dried); 160ml (5.5fl oz) coconut cream; 200ml (7fl oz) rich beef stock; 100g (3.5oz) peanut butter; 2tbsp dark brown sugar; 2tbsp tamarind paste; 2tbsp ketjap manis (or use soy and a little more sugar); 2tbsp fish sauce; 500g (1lb) potatoes, peeled, cut into 5cm (2in) pieces; [To serve]; Roti or rice, crispy fried shallots, roasted peanuts, coriander leaves and lime wedges; Coconut chutney; For the curry paste:; 2 banana shallots, chopped; 5 garlic cloves, bashed; 2 red chillies, roughly chopped, plus extra cut into fine strips, to serve; 5cm (2in) piece fresh ginger, finely chopped, plus extra cut into fine strips, to serve; Juice 2 limes, plus extra to season; 1tbsp lemongrass paste; 1tbsp ground cumin; 1tsp ground nutmeg; ½tsp ground cloves

VMG Recipes