Spicy Beef Curry

Name: Spicy Beef Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 907 grams beef shank (each about 2 inches thick); 1 long mild yellow chile (such as banana chile); 25 long fresh cilantro stems; 2 inches cinnamon stick; 1 teaspoon fleur de sel or coarse kosher salt; 3 Tbsps coconut cream; 2 teaspoons coriander seeds; 1 teaspoon cumin seeds; 355 milliliters fish sauce (such as nam pla or nuoc nam); 177 milliliters fresh cilantro leaves; 2 inches fresh galangal or peeled fresh ginger, thinly sliced; 6 garlic cloves, peeled; 1 teaspoons ground mace; 2 Tbsps chopped or grated lemongrass; 8 inches long bottoms of lemongrass stalks; 79 milliliters palm sugar; 10 smalls dried red chiles (such as chiles de árbol), stemmed; 1 medium red onion, chopped; 79 milliliters salted roasted peanuts, crushed, plus; 79 milliliters whole salted roasted peanuts for garnish; 0 teaspoons cardamom seeds (from 2 whole green cardamom pods); 59 milliliters fresh tangerine or tangelo juice; 1 liters unsweetened coconut milk; 4 Tbsps vegetable oil, divided; 177 milliliters water; 1 whole star anise

The recipe Spicy Beef Curry could satisfy your Indian craving in roughly 45 minutes. Watching your figure? This dairy free recipe has 742 calories, 27g of protein, and 61g of fat per serving. This recipe serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. Only If you have long cilantro stems, coconut cream, coarse kosher salt, and a few other ingredients on hand, you can make it. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. It works well as a pretty expensive main course.

Instructions

Combine first 6 ingredients in medium bowl.

Equipment you will use

Bowl

Add cold water to cover, then drain.

Ingredients you will need

Water

Place spices in large wok or skillet. Dry-roast over medium-low heat until dry and fragrant, stirring constantly, about 10 minutes.

Ingredients you will need

Spices

Equipment you will use

Frying Pan

Wok

Transfer mixture to spice grinder.

Add salt and mace; grind to fine powder. DO AHEAD: Spice mix can be made 1 week ahead. Store airtight at room temperature.

Ingredients you will need

Seasoning Mix

Ground Mace

Salt

Place chiles in small bowl; add cold water to cover.

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Chili Pepper

Water

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Bowl

Let soak 30 minutes.

Drain, reserving soaking liquid.

Combine cilantro stems, onion, garlic, galangal, and lemongrass in large wok or skillet. Dry-roast over medium heat until slightly charred and fragrant, stirring often, about 10 minutes.

Ingredients you will need

Lemon Grass

Cilantro

Galangal

Garlic

Onion

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Frying Pan

Wok

Add 3/4 cup water. Cover wok and cook until galangal is tender, about 35 minutes; cool in wok.

Ingredients you will need

Galangal

Water

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Wok

Scrape galangal mixture into processor.

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Galangal

Add drained red chiles. Blend, adding enough reserved chile soaking liquid by tablespoonfuls to form smooth paste. Stir in spice mix. DO AHEAD: Can be made 1 week ahead.

Ingredients you will need

Chili Pepper

Seasoning Mix

Transfer to bowl, cover, and chill.

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Bowl

Preheat oven to 350F. Char yellow chile directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and slice chile.

Ingredients you will need

Chili Pepper

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Oven

Heat 3 tablespoons oil in large ovenproof pot over medium-high heat.

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Cooking Oil

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Pot

Sprinkle beef with salt and pepper.

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Salt And Pepper

Beef

Add to pot; sear until brown, about 2 minutes per side.

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Pot

Transfer beef to plate.

Ingredients you will need

Beef

Add coconut milk, cilantro stems, fish sauce, palm sugar, and lemongrass to same pot. Return beef to pot and bring to simmer. Cover and place pot in oven. Braise beef until tender enough to pull away from bone, about 2 1/2 hours.

Ingredients you will need

Coconut Milk

Fish Sauce

Lemon Grass

Palm Sugar

Cilantro

Beef

Bone

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Oven

Pot

Transfer beef to plate and cool. Strain braising liquid from pot into bowl. Thinly slice meat.

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Beef

Meat

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Bowl

Pot

Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add curry paste. Stir until heated and fragrant, about 5 minutes.

Ingredients you will need

Curry Paste

Add 1 1/2 cups reserved braising liquid and bring to boil.

Add roasted chile, tangerine juice, and crushed peanuts, then beef. Simmer until sauce coats beef, about 5 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Tangerine Juice

Peanuts

Chili Pepper

Sauce

Beef

Transfer beef curry to shallow bowl.

Ingredients you will need

Curry Powder

Beef

Equipment you will use

Bowl

Garnish with whole peanuts and cilantro leaves.

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Fresh Cilantro

Peanuts

Drizzle with coconut cream.

Ingredients you will need

Coconut Cream

Equipment

Ingredients

Servings:

907grams

beef shank (each about 2 inches thick)1

long mild yellow chile (such as banana chile)25

long fresh cilantro stems 2inches

cinnamon stick 1teaspoon

fleur de sel or coarse kosher salt 3Tbsps

coconut cream 2teaspoons

coriander seeds 1teaspoon

cumin seeds 355milliliters

fish sauce (such as nam pla or nuoc nam)177milliliters

fresh cilantro leaves 2inches

fresh galangal or peeled fresh ginger, thinly sliced 6

garlic cloves, peeled 1teaspoons

ground mace 2Tbsps

chopped or grated lemongrass 8inches

long bottoms of lemongrass stalks 79milliliters

palm sugar 10smalls

dried red chiles (such as chiles de árbol), stemmed 1medium

red onion, chopped 79milliliters

salted roasted peanuts, crushed, plus 79milliliters

whole salted roasted peanuts for garnish 0teaspoons

cardamom seeds (from 2 whole green cardamom pods)59milliliters

fresh tangerine or tangelo juice 1liters

unsweetened coconut milk 4Tbsps

vegetable oil, divided 177milliliters

water 1

whole star anise

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nikolaihof Hefeabzug Gruner Veltliner with a 4.3 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.