Malay Curry With Beef Or Lamb Recipes

MALAY CURRY WITH BEEF OR LAMB

Malay Curry With Beef or Lamb image

Make and share this Malay Curry With Beef or Lamb recipe from Food.com.

Provided by Charmie777

Categories Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

1 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon powdered lemon grass
1 teaspoon paprika
1/4 teaspoon ground red pepper
1/2 teaspoon turmeric (cayenne)
1 teaspoon flaked coconut, ground to a powder
1 large onion, peeled and roughly chopped
6 garlic cloves
1 -6 fresh hot pepper (to taste)
1 red bell pepper, seeded 2-inch cube
1 tablespoon fresh ginger (to taste)
6 tablespoons ghee or 6 tablespoons vegetable oil
1 1/2 lbs lean lamb or 1 1/2 lbs beef, cubed
1/3-1/2 cup milk
1/2 cup coconut cream
3 tablespoons flaked coconut
2 tablespoons tamarind paste

Steps:

Add enough water to the spices to make a stiff paste, then let stand for a few minutes.
Make a puree of the onion, garlic, hot peppers, bell pepper, and ginger.
Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking. Then add the puree and fry for 15 minutes.
Combine the cubed meat with the above in a casserole and place in an oven preheated to 375°F Cook for about 1 hour.
Meanwhile heat the milk with the coconut cream.
Halfway through the cooking of the casserole, add the coconut cream, flaked coconut, and tamarind puree to the dish. Stir, and add water or stock if it needs it.

Nutrition Facts : Calories 635.6, Fat 38.2, SaturatedFat 23.9, Cholesterol 161.2, Sodium 171.2, Carbohydrate 34.9, Fiber 3, Sugar 26.4, Protein 38.8

GRANNY'S MALAYSIAN MEATBALL CURRY

Granny's Malaysian Meatball Curry image

A very tasty meatball curry which my family enjoyed. I really like how you don't need to brown the meatballs before adding them to the gravy - so quick and easy. You can use store-bought Malaysian Curry Powder, or make your own (which is more fun to do if you have the time). I served this with rice and stir-fried vegetables.

Provided by Daydream

Categories Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 1/4 lbs ground beef
3 tablespoons breadcrumbs
1 large egg, lightly beaten
2 tablespoons finely chopped spring onions
2 -3 tablespoons finely chopped cilantro
salt and pepper
2 onions, peeled and roughly chopped
5 cloves garlic, peeled and roughly chopped
3/4 inch fresh ginger, peeled and roughly sliced
2 1/2 tablespoons malaysian curry powder
1/2-1 teaspoon hot ground pure chile powder (or more or less to taste)
1/4 teaspoon ground cloves
3 tablespoons vegetable oil
1 star anise
8 fresh curry leaves
1 cup coconut milk, mixed with
1 cup water
1 large potato, peeled and cut into medium-sized cubes
2 -3 tablespoons tomato paste
salt

Steps:

Prepare all ingredients before commencing to cook.
In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side.
Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor.
In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste.
Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes.
Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 - 10 minutes, but be careful not to burn.
Add coconut milk and bring slowly to the boil.
While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently.
When all meatballs have been added, add tomato paste and salt to taste.
Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary.
Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary.
Serve with bread, roti chani, roti jala or steamed rice.

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