Gulai Sapi dan Kacang Merah - Beef and Red Bean Curry

5.0 from 1 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Bean

Prep Time: 15 mins

Cook Time: 2 hours

Total Time: 2 hours 15 mins

Serves: 4

Ingredients

• 4 tablespoon oil
• 1 inch cinnamon stick (Indonesian: kayu manis)
• 2 cardamom (Indonesian: kapulaga)
• 4 cloves (Indonesian: cengkeh)
• 1 lemongrass, cut into 4 sections, bruised
• 5 kaffir lime leaves (Indonesian: daun jeruk)
• 2 Indonesian bay leaves (Indonesian: daun salam)
• 600 gram beef stew, cut into 1 inch cubes
• 3 cups water
• 2 teaspoon salt
• 2 teaspoon sugar
• 1/2 teaspoon ground pepper
• tamarind juice (15 gram tamarind + 4 tablespoon water, mixed and strained)
• 125 gram dried red beans (Indonesian: kacang merah), washed and drained
• 1 can (400 ml) coconut milk
• Grind the following into spice paste
• 100 gram shallot (Indonesian: bawang merah)
• 6 cloves garlic (Indonesian: bawang putih)
• 8 dried (or fresh) red chilies
• 1 inch ginger (Indonesian: jahe)
• 1 inch galangal (Indonesian: lengkuas)
• 2 teaspoon coriander seeds (Indonesian: ketumbar)
• 1/4 teaspoon nutmeg (Indonesian: pala)
• 1/4 teaspoon cumin (Indonesian: jinten)
• 1/4 teaspoon turmeric (Indonesain: kunyit)

Instructions

1. In a wok, heat oil on medium heat, fry spice paste, cinnamon stick, cardamom, cloves, lemongrass, kaffir lime leaves, and bay leaves until fragrant. About 5 minutes.
2. Add beef, mix well. Cook until no longer pink.
3. Add water, season with salt, sugar, ground pepper, and tamarind juice. Bring to a boil. Cover the wok, reduce heat, and simmer for 45 minutes, or until the beef is tender.
4. Increase the heat and return to a boil, add red beans and coconut milk. Once it boils, reduce heat to a simmer and cook uncovered until the beans are splitting, and the sauce is reduced by half. About 30-45 minutes.