Kari Kambing

Kari Kambing

Ingredients:

600 g
Beef, 1/2 cm slices, against the grain
60 ml
Sunflower Oil
200 ml
Coconut Cream
800 ml
Coconut Milk
1
Carrot, shredded
4
Potatoes, peeled, 2 cm cubes
400 ml (1 can)
Italian Tomatoes
8 g
Salt
30 g
Corn Starch, mixed in Water to create slurry
Spices:
- 20 g
  Curry Powder
- 2 Sticks
  Cinnamon
- 5
  Green Cardamoms
- 7
  Cloves
- 3
  Star Anise
- 2
  Dundicut Chilies
- 3 g
  Pepper
- Note:
  Grind Spices into a coarse powder
Ingredients to be ground:
- 1
  Onion, finely chopped
- 3 cloves
  Garlic, peeled, crushed
- 2
  Red Finger Chilies, chopped
- 30 g
  Ginger, grated
- 20 g
  Lemongrass Paste
- Note:
  Grind ingredients into a paste consistency.

Method:

In a sauce pan on medium high heat, add Oil, allow to get hot. Add spices sauté for 30 seconds. Add Ground Ingredients, sauté for 5 minutes, (until fragrant and oil separates).
Add Meat slices, mix well. When slices are well coated with Curry paste, sauté for 4 minutes. Add Coconut Milk, Salt, and Tomatoes and bring to a simmer. Reduce heat to low, simmer covered for 20 minutes or until Meat is almost tender.
Add Potatoes, and Carrot, pour in Coconut Cream, simmer for 40 minutes.