Braised Beef with Coconut Milk Infused with Kurma Spice and Root Vegetables
- Prep time 15Min
- Cook time 30Min
- Technique
- Meat Beef
- Cut Clod/Chuck
- Serves 4
Braised Beef with coconut milk infused with kurma spice and roots vegetables
Ingredients
- 300ml Coconut milk
- 4g Cinnamon stick
- 2g Star anise
- 2g Clove spice
- 4g Cardamon spice
- 25g Kurma powder
- 10g Turmeric powder
- 30g Shallots, sliced
- 10g Garlic, sliced
- 10g Ginger, sliced
- 1 tsp Salt
- 1 tsp Sugar
- 50g Potato, large cubes
- 50g Carrot, large cubes
- 100ml Cooking oil
To blend
- 80g Shallots
- 30g Garlic
- 30g Ginger
- 30g Green Chili
- 20g Corriander leaves
Garnish
- 30g Tomato Cubes
- 5g Large Red Chilli, sliced
- 5g Large Green Chilli, sliced
Method
Method
- Pre-heat the wok with cooking oil over medium heat and add shallot, garlic, ginger, cinnamon stick, star anise seed, clove and cardamon spice. Saute the blended items together with the kurma and turmeric powder.
- Add the beef cubes and saute together with the blended herbs and spices. Add coconut milk, potato and carrot and simmer for 30 minutes until the beef is cooked and tender.
- Season with salt and sugar and garnish with tomato, red and green chili for garnish. Serve with steamed fragrant rice.
