Manual Sage BFP800 - the Kitchen Wizz Pro (page 43 of 54) (English)

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SLOW COOKED INDONESIAN

BEEF CURRY

Serves 8–10

INGREDIENTS

Curry paste

8 cloves garlic

6 eshallots, roughly chopped

6cm piece ginger, sliced

6 long red chillies, trimmed and roughly chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

½ teaspoon freshly ground black pepper

2 teaspoons salt

2 tablespoons vegetable oil

CURRY

INGREDIENTS

2–3 tablespoons vegetable oil

3kg chuck steak (or gravy beef), cut into

5cm dice

6 cardamom pods

2 cinnamon sticks

1 cup (250ml) water

1 small (500g) sweet potato cut into 5cm chunks

2 medium (500g) potatoes, cut into quarters

2 x 270ml cans coconut milk

⁄3 cup Tamarind paste

1 bunch coriander leaves and stem chopped

METHOD

1. For the curry paste, assemble food

processor with the mini processing bowl

inserted. Place all ingredients except

oil into the mini bowl and process until

ﬁnely chopped. Pour in oil and process

until smooth; set aside.

2. Heat 1 tablespoon of the oil in a non

stick frying pan over medium high heat.

Add one quarter of the beef and cook,

stirring, until browned; transfer meat

to slow cooker pan and repeat with

remaining oil and beef.

3. Reduce heat to medium and stir in

curry paste. Cook 2–3 minutes or until

fragrant. Place slow cooker pan into

housing; add curry paste and stir to

coat meat in curry paste Add cardamom,

cinnamon, water and potatoes.

Cover and cook on High 4–5 hours or

Low 7–8 hours.

4. In the last hour of cooking stir through

coconut milk, tamarind and coriander.

Taste and adjust seasoning with salt or

extra tamarind.

TIP

Recipe can be cooked in oven at 170°C

for 2 ½ –3 hours.

RECIPES FROM SAGE

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Sage BFP800 - the Kitchen Wizz Pro Manual

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