Massaman Beef Curry
Ingredients: about 1 kg pot pieces of högrev or marrow pipe
2 yellow onions, coarsely cut
3 garlic cloves, finely chopped
1 jalapeno, finely chopped with seeds and partitions. Alternatively, added 2 tablespoons finely chopped jalapeno
salt and freshly ground black pepper
4 dl veal stock or water
peanut or olive oil
about 800 g of solid potato cultivar Bintje, Ukama or Asterix
2 ½ dl coconut milk
1 ½ dl HERMAN’S Massaman Curry Sauce
grated rind and juice from one lime
Torro loaded peanuts
6 lime wedges
4 salad onions, thinly sliced
1 dl shredded green mint or coriander
Preparation: 1. Heat up a good, heavy-bottomed saucepan with peanut oil. Brown the meat well all around. Do not put too much meat at a time. It is better to fry in batches. Then add onions, garlic and jalapeno and continue to fry everything in 8-10 minutes. Season with salt and black pepper. Pour in the fund and cover with lid. Reduce the heat and let it simmer for about 1 hours or until the meat feels soft.
2nd Then add potatoes, coconut milk and HERMAN’S Massaman Curry Sauce. Let it simmer until potatoes are soft. Stir in the bottom at regular intervals so that it does not stick. Finish by moving down the lime peel and juice and season with salt and black pepper.
Serving: Put in soup plates and serve with the accessories.