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.