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Malaysian beef and potato curry

Recipe byKSS
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Ingredients: 

2 tbsp groundnut oil
5 shallots, peeled and chopped
2 garlic cloves, peeled and crushed
5cm/2in piece fresh root ginger, peeled and grated
1 tbsp curry powder
1 tbsp chilli powder
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
4 fresh curry leaves
1 star anise
4 cloves
800g/1lb 12oz sirloin steak, cut into 2.5cm/1in cubes
400g/14¼oz potatoes, cut into 2.5cm/1in cubes
2 large red chillies, seeds removed, finely chopped
½ tsp salt
400ml/14¼fl oz coconut milk
2 tbsp fresh lime juice
1 tsp soft brown sugar
2 red chillies, sliced, to garnish


Heat the groundnut oil in a large pan and gently fry the shallots, garlic and ginger for 4-5 minutes, or until softened.

Add the curry powder, chilli powder, ground cinnamon, ground cumin, ground coriander, curry leaves, star anise and cloves and fry for a further minute, or until the spices start to darken and release their aromas.

Add the beef and stir to coat in the spice mixture. Add the potatoes, finely chopped chillies, salt and coconut milk and bring to the boil. Cover the pan with a lid, reduce the heat and simmer for 40 minutes, stirring occasionally, until the beef is tender.

Just before serving, stir in the lime juice and brown sugar and cook with the lid off for a final 2-3 minutes.

 

 

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