Black peppered beef in coconut gravy
Source of Recipe
My own recipe based on something I had as a child.
Recipe Introduction
People think curries have to hot and of a certain red colour, but this is a very mild dish and whilst it is not exactly curry, it has a lovely coconut gravy. I use braising steak as they give the dish a good beefy taste and with the slow-ish cooking, it becomes meltingly good. Whilst there are other spices in the dish, blackpepper is the predominent spice here.
List of Ingredients
1 1/2 lbs of braising steak- cut into bitesized pieces
2 cloves of garlic- chopped finely
1 large onion- peeled and cut into wedges
1/2 an inch of ginger- peeled and chopped.
1 can of coconut milk
150 ml of water
2 bay leaves
2 tomatos- cut into wedges
3 potatoes- peeled and cut into large quarters
Spices to be dry roasted in a pan and then ground together:
2 tablespoons of black peppercorns
1/2 tablespoon of coriander seeds
1/2 tablespoon of fennel seeds
1 tsp of chilli prawn paste or red curry paste.
1 tsp of tumeric powder
1/2 a stick of cinammon (rub well between palm of hands before adding into cooking to release the oils and aromas)
1 star anise
salt and pepper to taste
1 lime
1 to 2 tsp of sugar
Recipe
Method:
1) Marinate the beef in about 2 tsp of the ground spices, the tumeric powder, 1 tbsp of oil and some salt for about 10=30 minutes.
2) Heat oil in a wok or large pot with enough oil to coat the base. Then brown the marinated meat in batches. Set aside the meat and any juices.
3) In the same wok/pot, heat more oil on a medium high flame and then add in the garlic and onion. Stir fry till fragrant and then add in the ginger, rest of ground spices, cinammon stick, star anise and chilli paste. Stir fry for about 1 minute then add in the coconut milk and water. Bring to boil and add in the bay leaves. Then add in the beef, potatoes and tomatoes. Simmer on low.
4) Leave to simmer for about 1 hour till beef is nice and tender, stirring occasionally. Then add salt, pepper and sugar taste. Squeeze the juice of the lime into the pot and stir well.
5) Garnish with coriander leaves and chopped fresh chillies if you want. Serve with hot white rice or bread.
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