Kari Daging Mamak Recipe: A Spicy Malaysian Delight

Introduction

Ingredients

• 1kg beef, cut into cubes
• 3 large potatoes, peeled and diced
• 2 large onions, diced
• 5 cloves of garlic, minced
• 2 inches of ginger, minced
• 2 stalks of lemongrass, bruised
• 4 kaffir lime leaves
• 3 red chillies, sliced
• 2 green chillies, sliced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp fennel powder
• 1 tsp mustard seeds
• 1 tsp black pepper
• 1 tbsp tamarind paste
• 1 can of coconut milk
• 2 tbsp oil
• Salt to taste

Instructions

1. First, heat the oil in a large pot or wok over medium-high heat.
2. Add the onions, garlic, and ginger and sauté until the onions are translucent.
3. Add the lemongrass, kaffir lime leaves, red chillies, and green chillies and sauté for another minute.
4. Add the cumin powder, coriander powder, turmeric powder, fennel powder, mustard seeds, and black pepper and sauté for another minute.
5. Add the beef and stir well to coat it with the spice mixture. Cook for a few minutes until the beef is browned on all sides.
6. Add the diced potatoes and stir well.
7. Add enough water to cover the beef and potatoes and bring to a boil.
8. Reduce the heat to low and let simmer for about 30 minutes or until the beef is tender.
9. Add the tamarind paste and stir well.
10. Finally, add the coconut milk and stir well.
11. Let simmer for another 5-10 minutes.
12. Add salt to taste.
13. Serve hot with steamed rice.

Nutrition

• Calories: 420
• Fat: 28g
• Cholesterol: 90mg
• Sodium: 280mg
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 3g
• Protein: 29g

Conclusion