Malaysian Beef Curry

Takes 2 to 2.5 hours

Serves 4

1 tbsp cumin seeds

1 tbsp coriander seeds

1 tbsp black peppercorns

1-inch piece cinnamon stick

1 tsp whole cloves

2 star anise

6 cardamom seeds, removed from pod

1 tsp grated nutmeg

1 tsp turmeric

1/4 cup vegetable oil

2 lbs (1 kg) boneless beef shoulder, cut into 1-inch pieces

Salt and freshly ground pepper

2 cups chopped onions

2 tbsp finely chopped ginger

2 tbsp chopped garlic

1-2 bird’s eye chilies, seeded and chopped

2 cups beef or chicken stock

2 cups canned tomatoes with juice, chopped

1 1/2 cup thick coconut milk

Garnish

1/4 cup slivered mint leaves

1/3 cup plain yogurt

1/3 cup coarsely chopped pistachios

Toast cumin, coriander, peppercorns, cinnamon, cloves, star anise, cardamom, nutmeg and turmeric in a small frying pan over low heat for 2 to 3 minutes or until the spices are fragrant. Cool and grind. Reserve.

Heat oil in a large pot or sauté pan over high heat. Season beef with salt and pepper. Working in batches so as not to crowd the pan, brown beef on each side for 1 to 2 minutes or until it’s dark and golden. Remove the beef to a platter and reserve.

Add the onions to the pan and cook, stirring until softened and golden (about 6 to 8 minutes). Add ginger, garlic and chili and cook for another 5 minutes or until vegetables are brown and very tender. Add ground spice mixture and continue to cook until you can smell the spices and the vegetables are coated (about 2 minutes).

Stir in beef, then add stock, tomatoes and bay leaves. Bring to a boil. Add coconut milk and boil 1 minute longer. Season with salt and pepper if necessary. Cover and simmer until beef is very tender (1 to 1 1/2 hours). 

Spoon curry into bowls and garnish with fresh mint, a dollop of yogurt and a sprinkling of pistachios. Dole out with rice.