Musaman Beef Curry

Serves 4


Ingredients:

2 tbsp oil
500g topside or rump steak, cut into large cubes
2-3 tbsp Musaman curry paste
2 onions, chopped
4 potatoes, cut into large pieces
2½ cups (600ml) coconut milk
¼ tsp ground cardamom
1 cinnamon stick
2 tbsp tamarind concentrate
3 tsp soft brown sugar
¼ cup (40g) chopped unsalted roasted peanuts


Method:

1. Heat the oil in a wok or heavy-based frying pan. Add the cubes of steak in batches, over high heat, and fry until just browned. Remove and drain well on paper towels.
2. Add the curry paste to the wok and stir for 1 minute. Toss in the onion and potato and cook until golden.
3. Return the cubes of meat to the wok and stir in the coconut milk, cardamom, cinnamon stick, tamarind, sugar and ½ cup (125ml) of water. Bring to the boil, reduce the heat and simmer for about 20 minutes, or until the meat is tender.
4. Discard the cinnamon stick and stir the peanuts through or sprinkle on top. Serve with steamed rice.

Nutrition per serve:
Protein 40g;
Fat 50g;
Carbohydrate 30g;
Dietary Fibre 4g;
Cholesterol 85mg;
2945 kj (700 cal)