Curry in a Hurry

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

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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.