1.2 litres (2 pints / 5 cups) coconut milk
1 kg (2.2 lb) brisket or silverside (beefcut from the rump), cut into 2.5 cm cubes
1 tsp Demerara (raw) sugar
3 kaffir lime leaves
1 small pineapple, peeled and chopped, optional
salt and freshly ground black pepper
4 small dried chillies
3 shallots or 1 small onion, unpeeled
3 garlic cloves, unpeeled
2.5 cm piece of lemon grass, outer leaves discarded
2 tbsp chopped coriander root and stalk
1 tbsp coriander seeds
1 tsp cumin seeds
2 green cardamoms
2 cloves
2 tbsp groundnut (peanut) or olive oil
2 tbsp lemon juice
1 kg (2.2 lb) brisket or silverside (beefcut from the rump), cut into 2.5 cm cubes
1 tsp Demerara (raw) sugar
3 kaffir lime leaves
1 small pineapple, peeled and chopped, optional
salt and freshly ground black pepper
4 small dried chillies
3 shallots or 1 small onion, unpeeled
3 garlic cloves, unpeeled
2.5 cm piece of lemon grass, outer leaves discarded
2 tbsp chopped coriander root and stalk
1 tbsp coriander seeds
1 tsp cumin seeds
2 green cardamoms
2 cloves
2 tbsp groundnut (peanut) or olive oil
2 tbsp lemon juice
method
1. Put all the ingredients for roasting on a baking tray and roast in the oven at 180°C (350°F) Gas Mark 4. for about 10 minutes. Alternatively, put them in a heavy frying pan and brown them on the stove, stirring them with a wooden spoon frequently. Peel the shallots or onion and garlic and transfer the whole lot to a blender or food processor. Add all the other ingredients for blending, with 3 tbsp of the coconut milk and blend until you have a smooth paste.
2. Put this curry paste in a large saucepan. Bring to the boil and stir continuously for 4 to 5 minutes. Add the meat, and stir until all the cubes are coated with the paste. Cover the pan for 3 minutes only, uncover and stir, and add the remaining coconut milk, demerara sugar, kaffir lime leaves and seasoning to taste.
3. Bring this to the boil, turn down the heat a little and let the curry bubble, uncovered, for 11/2 hours. By this time the sauce will have thickened quite a lot. Adjust the seasoning, add the pineapple, if used, and continue cooking, stirring all the time, for 10 to 15 minutes.
4. Alternatively, after adjusting the seasoning you can put the curry in an ovenproof container, cover it with aluminium foil and finish the cooking in the oven at 120°C, 250°F, gas mark 1/2 for at least 30 minutes or up to 1 hour.
5. Serve hot with plenty of plain boiled rice accompanied by cooked vegetables or salad.
2. Put this curry paste in a large saucepan. Bring to the boil and stir continuously for 4 to 5 minutes. Add the meat, and stir until all the cubes are coated with the paste. Cover the pan for 3 minutes only, uncover and stir, and add the remaining coconut milk, demerara sugar, kaffir lime leaves and seasoning to taste.
3. Bring this to the boil, turn down the heat a little and let the curry bubble, uncovered, for 11/2 hours. By this time the sauce will have thickened quite a lot. Adjust the seasoning, add the pineapple, if used, and continue cooking, stirring all the time, for 10 to 15 minutes.
4. Alternatively, after adjusting the seasoning you can put the curry in an ovenproof container, cover it with aluminium foil and finish the cooking in the oven at 120°C, 250°F, gas mark 1/2 for at least 30 minutes or up to 1 hour.
5. Serve hot with plenty of plain boiled rice accompanied by cooked vegetables or salad.
serving amount
serves: 4 - 6
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