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CATEGORY CUISINE TAG YIELD
Grains, Seafood, Meats Thai Kerr 4 Servings

INGREDIENTS

5 Dried red chilli's with
seeds
3 Whole cloves
1 1 1/2 cm pie cinnamon stick
1/2 t Black cardamom seed
1 t Light oil with a dash of
toasted sesame
oil
7 Garlic cloves, bashed peeled
and
chopped
7 Shallots, peeled and sliced
very fine
1/2 t Ground ginger
1/2 t Freshly grated nutmeg
1 T Zest of lime, cut in fine
matchsticks
2 T Water
1/2 t Coconut extract
3 T Thai fish sauce
1 lb Meaty beef shanks or 8oz of
another very trimmed of
all
lean stew meat visible
fat and cut
into 1 inch pieces
1 1/2 lb New potatoes, scoured and
cut
into 1 inch pieces
1 lb Carrots, peeled and cut into
1 inch pieces
1/2 c Water
2 T Cornstarch mixed with 4tbsp
water
1 c Strained yoghurt
1/2 c Unsalted dry-roasted peanuts

INSTRUCTIONS

Curry Paste: Place the chilli's, cloves, cinnamon stick and cardamom
into a small coffee grinder and whiz for 30 sec. As a precaution,
press the mixture through a very fine sieve to remove any large  gritty
particles.  Heat the oil in a large skillet over medium heat and cook
the garlic  and shallots until they are brown, about 5 minutes.
Transfer to a  small food processor, add the rest of the curry paste
ingredients and  puree until the mixture is well blended and forms a
fairly smooth  paste, about 30 sec.  In a large bowl, mix the beef,
potatoes and carrots with the curry  paste covering all the surface
with the spices. Transfer to a Bundt  or Kugelhopf pan and set it aside
a large saucepan containing boiling  water, so that the water comes
halfway up the side of the Bundt pan.  Cover and simmer over very low
heat until the meat is tender, at  least 3 hrs and up to 6 hrs.  Strain
the cooking liquids from the meat and vegetables into a medium
saucepan. (The cooking liquid is the result of steams condensing on
the lid and dropping back into the pan.) Rinse the bundt pan with 1/2
cup water and add this to the strained liquid in the saucepan. Bring
to the boil, add the cornstarch slurry and stir until thickened,  about
1 min.  Remove from the heat and gently whisk in the yoghurt. Return
the meat  and potatoes to the saucepan and cook until just heated
through. The  dish should not boil otherwise the yoghurt will "break"
into hundreds  of tiny flecks.  To serve, ladle into bowls and sprinkle
with the peanuts. I like to  serve this dish with chapati bread or
whole-wheat tortillas. A  refreshing side dish of peeled cucumber in
yoghurt goes very well  with this curry.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1101
Calories From Fat: 165
Total Fat: 19.3g
Cholesterol: <1mg
Sodium: 522.3mg
Potassium: 3251.9mg
Carbohydrates: 212g
Fiber: 11.3g
Sugar: 9.1g
Protein: 35.4g


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