Beef Kurma

The exotic flavors of curry and spice give this beef stew a tastier kick.

INGREDIENTS:

2 tbsp cooking oil

2 tbsp chopped garlic

¼ cup chopped onions

1 tbsp chopped turmeric (luyang dilaw)

½ kg beef camto, cut into cubs

2 pcs MAGGI Beef Broth Cubes

1 liter water

2 tsp curry powder

1 pc star anise

2 pcs lemon grass bulb, crushed (tanglad)

¼ cup crunchy peanut butter

½ cup tomato paste

1 385ml can CARNATION Coco Evap

1 cup potatoes, cubed and fried

Salt and pepper to taste

PROCEDURE:

1. Heat oil. Sauté garlic and onion until limp. Add turmeric, beef and MAGGI Beef Broth Cubes.

2. Cook beef until it changes color. Pour in water and bring to a boil. Simmer over very low heat until beef is tender or for about 1 ½ hours.

3. Add curry powder, star anise and lemon grass, followed by peanut butter and tomato paste.

4. Discard lemon grass and pour in CARNATION Coco Evap.

5. Continue cooking over low heat for another 5 minutes. Add fried potatoes. Season with salt and pepper to taste. Serve hot over steamed rice.

GOOD TO KNOW

This curried dish is enhanced by the rich spices that give Eastern cooking its distinctive taste – turmeric, star anise and lemon grass.