Name: Indonesian Curry Beef
Ingredients: 3 Cardamom pods; deeds; 1 ts Garam masala; 2 Stalks lemongrass; I used dried; 2 Curry leaves; 2 Inches gingerroot or galangal, peeled; 3 Cloves garlic; peeled; 2 Hot chili peppers; 1 Inch cinnamon stick; 6 Cloves; 2 ts Turmeric; 3 Shallots; 2 c Coconut milk; 1 Bay leaf; 2 lb Meat (alcatra) diced

What irony that sinners consider the greatest problem they face in this world to be the problem of pain. The ultimate insult against God is that man thinks he has a problem of pain. Man, who deserves to be plunged into hell at this moment, and is indescribably fortunate that he is breathing normally, complains about unhappiness. Instead of falling on his knees in the profoundest possible gratitude that God holds back His wrath and infinite fury, the sinner shakes his fist in heaven’s face and complains against what he calls “pain.” When he receives his due, he will look back on his present condition as paradisiacal. What he now calls misery, he will then consider exquisite pleasure. The most severe torment anyone has ever known in this life will seem like heaven in comparison with one moment of the full fury of the divine Being.

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Indo	Ethnic, Meats	1	Servings

INGREDIENTS

3		Cardamom pods; deeds
1	ts	Garam masala
2		Stalks lemongrass; I used dried
2		Curry leaves
2		Inches gingerroot or galangal, peeled
3		Cloves garlic; peeled
2		Hot chili peppers
1		Inch cinnamon stick
6		Cloves
2	ts	Turmeric
3		Shallots
2	c	Coconut milk
1		Bay leaf
2	lb	Meat (alcatra) diced

INSTRUCTIONS

CURRY PASTE
FOR MEAT
Curry Paste 1. Clean chili.
2. Heat a pan and add clove, cinnamon and cardamom to release their aroma
3. Powder spices in a coffee grinder
4. Place spices and rest of curry paste ingredients in food processor and
process into a paste.( except garam masala)
5. Brown meat in oil and add curry paste along with coconut milk, but half
cup, and bayleaf.
6. Season with salt and bring to a boil stirring.
7. Turn down heat and simmer uncovered for 1 hour, stirring often.
8. Cover and continue cooking another hour until meat is tender.
9. Stir in 1/2 cup coconut milk and garam masala. Bring to a boil. Serve.
Serving Ideas : Serve with white rice, peanuts, shredded coconut
NOTES : The original recipe meat is not browned. Can be made with chicken,
in which case, cooking time is reduced in half
Recipe by: Ann Willan adapted by Miriam P. Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by Leon & Miriam
Posvolsky <[email protected]> on Sep 19, 1997

A Message from our Provider:

“Jesus: Eternal Combustion Protection”