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Curry in a Hurry

April 5, 2012

My rendition of Beef Rendang

The weather is cooling and its almost time to pull the doona out in Brisbane. Perfect weather for a warming curry! Today

I cooked a special curry with some organic grass-fed beef that I got from here. My man has a very sensitive cumin radar – and he hates it! I love cumin and if I want to ensure that anything stays in the fridge I add cumin to it!!! This curry is one of the very few that I cook that does not have cumin included.  The recipe is in the Thermomix Everyday Cookbook but I have tweaked it a bit. A traditional Rendang is very dark & dry and takes hours to cook. I have used coconut flour instead of milk as the meat & tomatoes produce enough liquid of their own. The paste quantity is enough for 2 currys.

2 large red chilli’s
2 birdseye chilli’s (or to taste)
50g fresh ginger
1 teas shrimp paste
2 cloves garlic
1 onion
1 teas turmeric
20g oil
4 bay leaves
1/2 teas cinnamon
6 cloves
2 tabs coconut flour or shredded coconut
3 small tomatoes, halved
1 tab vegetable stock paste or beef stock powder
30g palm sugar
1 teas salt
cracked black pepper
500g chuck or blade steak,  4cm cubed
2 medium carrots, chopped into large chunks
2 small potatoes, 2cm cubed
Place paste ingredients into TM and chop for 10 seconds, SP 8. Scrape down & repeat.
Add oil and saute for 4 minutes at 100°C, SP 3. Blitz for 10 seconds, SP 10. Remove half of the paste for another curry.
Add rest of ingredients, except for the meat and cook for 10 minutes at 100°C SP 3 with the MC off.
Add the meat and cook for 35 minutes on 100°C, SP soft, REVERSE. (MC on) Check for seasoning and tenderness of meat and add potato & cook for a further 10 minutes, with the MC off.
I put this aside in my Thermoserver and cooked my rice before serving.
2 Comments leave one →
  1. Rachael Osypiv permalink
    April 6, 2012 5:45 pm

    This look excellent! I have both Coconut flour and Dessicated Coconut. Which would you use? (Pity I’ve just had to go Vegetarian….will make for hubby!)

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