Saraman

Ingredients

3 oz (85 g) fresh root ginger, finely grated 1 1/2 lb (675 g) boneless beef shin steak or thin flank, cut into 1 1/2 in (4 cm) cubes 2 tbsp coconut oil 2 dried large red chillies, soaked, deseeded and torn in half 1 tsp coarsely chopped galangal 4 large garlic cloves, crushed 1 large shallot, coarsely chopped 1 stalk lemongrass, outer leaves discarded then sliced 3 in (7.5 cm) cinnamon stick 2 star anise 7 green cardamom pods 1 tsp grated nutmeg 1/2 tsp ground mace 1 1/2 tbsp finely chopped coriander root 1/4 tsp ground turmeric 3 tbsp vegetable oil 1 tbsp shrimp paste 1 litre (1 3/4 pints) thick coconut milk 4 tbsp palm sugar or granulated sugar 4 tbsp tamarind water 2 tbsp fish sauce 2 1/2 oz (75 g) unsalted roasted peanut halves salt 24 red Thai chillies, deseeded and thinly sliced (optional)

Description

Cardamom And Ginger Beef Curry With Peanuts. Full Of Meat Such As Beef Or Duck And Rich By Asian Standards, Saraman Is Often Served In Restaurants Or Prepared For Special Occasions, When It Is Eaten In Modest Quantities. A Classic Cambodian-style Braised

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