LEMONGRASS LEAVES RECIPES

MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES

Malaysian beef curry | Jamie magazine recipes image

This boldly spiced stew is seriously tasty but easy to make, so it’s great for a relaxed weekend supper

Total Time 1 hours 50 minutes

Yield 8

Number Of Ingredients 14

Ingredients

20 small red shallots
6 cloves of garlic
8 long fresh red chillies
15 g fresh turmeric
40 g fresh ginger
15 g galangal
1 tbsp ground turmeric
30 g tamarind paste
2 lemongrass stalks
4 lime leaves
vegetable oil
1 kg beef topside
500 ml coconut milk
1 small fresh red chilli

Steps:

1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

Nutrition Facts : Calories 440 calories, FatContent 32.4 g fat, SaturatedFatContent 15.8 g saturated fat, ProteinContent 28.4 g protein, CarbohydrateContent 9.2 g carbohydrate, SugarContent 4.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES

Malaysian beef curry | Jamie magazine recipes image

This boldly spiced stew is seriously tasty but easy to make, so it’s great for a relaxed weekend supper

Total Time 1 hours 50 minutes

Yield 8

Number Of Ingredients 14

Ingredients

20 small red shallots
6 cloves of garlic
8 long fresh red chillies
15 g fresh turmeric
40 g fresh ginger
15 g galangal
1 tbsp ground turmeric
30 g tamarind paste
2 lemongrass stalks
4 lime leaves
vegetable oil
1 kg beef topside
500 ml coconut milk
1 small fresh red chilli

Steps:

1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

More about "lemongrass leaves recipes"

MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES

This boldly spiced stew is seriously tasty but easy to make, so it’s great for a relaxed weekend supper
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 440 calories per serving

1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

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