Peanut beef curry
Lamb curry
- 600 GRAM BEEF FILLET, cut in strips
- 1 CUP COCONUT MILK
- 100 GRAM PEANUTS
- 200 GRAM GREEN BEANS, cleaned and cut
- PIECE OF LEMON GRASS, chopped
- PIECE OF GINGER ROOT, chopped
- 2 RED CHILLIES, chopped
- 1 TBSP SHRIMP PASTE
- 1/2 TSP CORIANDER SEEDS
- 1 ONION, chopped
- 1 KG LAMB, in cubes
-
1 TBSP SPICE PASTE
- 1 TSP CORIANDER SEEDS
- 6 CARDAMOM PODS, split open and use inside seeds
- 1 STALK LEMON GRASS, chopped
- 1/2 LITER STOCK
- 1 CUP COCONUT MILK
- 2 TBSP LEMON JUICE
- 1 TBSP KECAP MANIS
Grind the onion, chillies, shrimp paste, lemon grass, coriander and ginger and stir fry this paste 3 minutes. Add the beef and the beans and stir fry three minutes more. Add the coconut milk and simmer for 5 minutes. Finally, add the peanuts.
Fry the spice paste and the coriander seeds for 3 minutes. Add the lamb cubes and fry until brown on all sides. Add the stock, cardamom, lemon grass and lemon juice and simmer for 2 hours or until the meat is almost well done. Add finally the coconut cream and the kecap and simmer for 15 minutes more.
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