Wondering about something exotic to make with all your beef?
This recipe takes about an hour to prepare and serve. It has wonderful flavour and is fairly easy for an exotic dish! It was first prepared and served to me by my partner Steve during our early years dating. (One of the many reasons I fell for him:)
I've used it for over 10 years and each time I add a little different flair to it - perhaps some Habañero chilies and/or chopped kaffir lime. These are sensible deviations and only enhance the dish over time.
Ingredients:
750g (1.5lb) stewing steak cut in 5cm (2in) squares
2 large onions
5 large cloves garlic
2 tsp chopped fresh ginger
1 tsp ground turmeric
1 tsp chilli powder (mild or xxx)
3 tablespoons mustard or olive oil
¼ tsp ground black pepper
2 tender stems lemon grass, finely sliced, or 4 strips lemon rind
Juice of 1/2 a lemon
1 cup (8 fl oz) hot water
1.5 tsp salt
2 large onions, finely sliced and fried until crisp & brown (OPTIONAL)
4 large stalks of fresh cut cilantro and one green onion (OPTIONAL)
Procedure:
Typically the onion, garlic and ginger are termed "basic ingredients". These are put through a food processor and puréed. The turmeric and chili are added to this purée and this whole mixture is sautéed in hot (almost smoking) oil for at least 15 minutes; the goal being to remove most of the water from the mixture without allowing it to becoming too sticky. You essentially want the oil to return.
Deviation is not a sin, I have done the puréed and non-puréed versions and I find it doesn't affect the flavour too much either way. Texture-wise there is a slight difference. Experiment for yourself. I choose the easy, non-purée, sauté of basic ingredients (minus chili):
Keep in mind though that chili, when sauteed along with the onions, garlic & ginger, will emanate it's burning sensation not only through your mucosal membranes but also to those in your immediate living space. Don't be surprised to find members of your household coughing or sneezing. Depending on what chili species you use -the experience might be damned near uncomfortable or painful. I add any chili or other pepper flakes with the meat (much more tolerable).
Going back to the sautéeing the basic ingredients...when the water has left and the oil has returned, add the meat, black pepper and lemon grass/lemon rind (and habañero). Continue frying and stirring until all the juices from the beef have completely evaporated and meat changes colour.
Note...at this point it might be your last chance to prepare your favorite version of steamed rice (in a rice cooker).
Add hot water & salt, lemon juice - cover and simmer until meat is tender (add more water if necessary).
Remove lid, raise heat and cook rapidly until the meat is oily-dry and well coated with the gravy. Taste to ensure tenderness of meat and salt levels are satisfactory.
Serve with 1.5 scoops of steamed white rice and however much dry curry you desire. Top with green onion, cilantro and fried onion topping mix (or everything minus deep fried onion as I did below):
