Beef Musaman Curry With Rib Fingers

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Seafood	Thai	4qr	1	Servings

INGREDIENTS

1	kg	Beef rib fingers
3	T	Oil
1		Lemon grass stem
1	T	Crushed garlic
1	T	Crushed ginger
1	T	Finely chopped coriander
		stems and roots
1 1/2	T	Musaman curry paste
2		525 mls . cans coconut cream
250		Water
1		Piece cinnamon or cassia
		bark
2		Cloves
3		Cardamom pods
3		Potatoes, halved
2	T	Peanut butter
2	T	Fish sauce
1		Fat, 1/2 Other Carbohydrates

INSTRUCTIONS

Cut the beef into 4cm pieces. Brown in the oil and set aside. Grind
the lemon grass, garlic, ginger and coriander to a paste using a
mortar and pestle or blender. Fry in the remains of the pan juices,
add the curry paste and fry for a minute or two. Pour in the coconut
cream and water and stir until it comes to the boil. Add the spices
and the browned beef and any juices from the dish. Cook, partially
covered, for 1 hour. Add the potatoes and cook until tender, stirring
occasionally. Finish the curry by stirring in the peanut butter and
fish sauce and checking for seasonings. Adjust flavour with fish
sauce, pepper and sugar as needed. Garnish the finished curry with
crushed roasted peanuts and serve with steamed white rice.  Recipe by
Jackie Passmore, Thai Ginger Restaurant, 61 Hardgrave Road,  West End.
Converted by MC_Buster.  Per serving: 953 Calories (kcal); 65g Total
Fat; (58% calories from  fat); 17g Protein; 87g Carbohydrate; 4mg
Cholesterol; 213mg Sodium  Food Exchanges: 5 1/2 Grain(Starch); 1 Lean
Meat; 0 Vegetable; 0  Fruit; 12  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 4138 Calories From Fat: 2552 Total Fat: 285.6g Cholesterol: 1000mg Sodium: 890.6mg Potassium: 5419.8mg Carbohydrates: 125.2g Fiber: 18.4g Sugar: 8.2g Protein: 277.2g