Friday, January 18, 2008

Indonesian Beef Curry with Coconut Rice - Adapted from Cooking Light

This is a won-derfully tastey dish with definate heat. Start by browning 1-1 1/2lbs of stew meat in 2T olive oil. When the meat is browned, remove and add 1/2 sliced shallots, 2T peeled minced fresh ginger, 6 cloves minced garlic, 2 serrano chilies, thinly sliced (we used jalapenos) to the pan and cook gently for 4-5 min. Add 2t ground coriander, 3/4t salt, 1 1/2t ground cumin, 1/2t ground cloves, 1/2t freshly ground black pepper, 1t ground cardamom, 1 cinnamon stick. Saute for another 1-2 min then add 1C stock. Add the beef back to the pot, cover and simmer for 30-35 min. Remove the lid and allow the mixture to thicken or add an agent such as cornstarch in water to achieve the desired thickness. Just before serving stir in 1T fresh lime juice.

During the cooking of the beef, cook 1C rice in 1C coconut milk 1 1/4C water and 1/4t salt. The coconut rice is a nice counter-point to the spicey beef.

Obviously, the heat can be controlled by the amount and the kind of peppers you use.



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