Mussaman Curry
In India this curry is traditionally made with beef but chicken or lamb can be used, or you can make a vegetarian version using tofu. It is very rich with a sweet and spicy flavour.
Equipment
- 1 Large saucepan
- 1 Small saucepan
Ingredients
Meat
- 600 ml coconut cream
- 700 grams stewing steak cut into 2.5 cm cubes
Curry
- 250 ml coconut cream
- 3 tbsp Mussaman curry paste see separate recipe link in the notes
- ½ tbsp fish sauce
- 1 tbsp palm sugar raw sugar can be used
- 4 tbsp tamarind juice
- 6 whole cardamom pods crushed
- 4 whole cinnamon stick
- 4 whole potatoes medium size cut into 2.5cm cubes
- 1 whole brown onion cut into wedges
- 50 g roasted peanuts
Serve with
- 500 grams rice steamed or boiled
Garnish
- 4 sprigs rosemary
Instructions
Cook meat
- In a large saucepan, bring the coconut cream to a gentle boil600 ml coconut cream
- Add the beef and simmer until tender - approximately 45 minutes.700 grams stewing steak
Prepare curry
- Put the coconut cream into a small saucepan250 ml coconut cream
- Cook for about 5-8 minutes, stirring constantly until it separates.
- Add the mussaman curry paste and fry until fragrant.3 tbsp Mussaman curry paste
- Now add the cooked curry paste to the pan containing the cooked beef.
- Add the fish sauce, sugar, tamarind juice, cardamom pods, cinnamon stick, potato chunks and onion wedges. Simmer for 10-15 minutes or until the potatoes are cooked.½ tbsp fish sauce, 1 tbsp palm sugar, 4 tbsp tamarind juice, 6 whole cardamom pods, 4 whole cinnamon stick, 4 whole potatoes, 1 whole brown onion
- Add the roasted peanuts and cook for a further 5 minutes.50 g roasted peanuts
Serve
- Serve with rice and garnish with rosemary500 grams rice, 4 sprigs rosemary
Notes
Mussaman curry paste is used to make the Thai version of a Muslim curry.
