1. Cut the steak into 3 cm cubes. Heat oil in large saucepan, add steak, stir over high heat until steak is browned all over. Remove steak from pan, drain on absorbent paper.
2. Add potatoes and onions to same pan, stir over high heat until lightly browned. Stir musaman curry paste, stir over heat further minute.
3. Stir in coconut cream, then stir in steak, combined tamarind concentrate, water and sugar, bring to boil, reduce heat, simmer, uncovered, for about 45 minutes or until meat us tender and mixture thickened.
Musaman Curry Paste:
Combine shallots, garlic, lemon grass, chillies, seed, cardamom pods, nutmeg, cloves and peppercorns in small bowl, sprinkle onto oven tray, bake in moderate oven for 10 minutes; cool. Blend or process shrimp paste and water until combined. Add spice mixture a few spoonfuls at a time, blend or process until finely chopped
Curry can be made 2 days ahead; keep covered in refrigerator or freeze for 2 months. Curry paste will keep covered in refrigerator for 2 weeks. Recipe unsuitable to Microwave.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (400g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 330 (67%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 0mg||0 %|
|Sodium 17.7mg||1 %|
|Potassium 546mg||14 %|
|Total Carbohydrate 41.6g||12 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 38.3g|
|Protein 3.1g||4 %|
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Calories per serving: 494
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