Coorong Angus Beef

Jimmy’s Beef Massamam

Serves 4 Prep Time 15 mins Cooking time 40 Mins

Ingredients – Massamam Curry Paste

1 Stick of lemongrass

5 Kaffir Lime Leaves

2 Shallots

6 Cloves of Garlic

1 Chopped Tomato

5 Red Chillies

1 small knob of glangal

1 small knob of fresh tumeric

1 small knob of ginger

5 Thai Basil Leaves

Half a bunch of coriander roots

250 ml Coconut Milk

2 cardamom pods, bruised

2 each of cinnamon quills and star anise

2 fresh bay leaves

6 fresh curry leaves

500 gm Diced Coorong Angus Beef

1 Large Sebago Potato cut into 5cm pieces

35 gm unsalted peanuts, coarsely chopped and roasted in a pan till golden brown

50 gm soft palm sugar, or to taste

50 ml fish sauce, or to taste

50 ml Soy Sauce

2 tbsp tamarind paste

To serve: Steamed Basmati (Low GI) Rice and chopped coriander

Method

• Add all the ingredients for the curry paste into a blender and blend until a smooth paste.
• Heat oil in pressure cooker, add all the dry spices.
• Then Add 6 tablespoons of curry paste and fry for 5 mins.
• Add the beef and fry for a further 2 mins.
• Add the potatoes and the coconut milk and stir Add palm sugar, fish sauce, soy sauce, peanuts and tamarind paste.
• Add 1 cup of water or beef stock Close pressure cooker and cook on 15 PSI for 40 mins.
• Open cooker, the oil from the coconut milk will rise to the top, just skim it off and dispose.
• Garnish with coriander and serve with rice.

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