Daging Masak Kurma (Classic Malaysian Beef Curry)
Hidangan tradisional · Malaysian
A rich and aromatic Malaysian beef curry, slow-cooked with a blend of spices, coconut milk, and dried dates for a touch of sweetness. This classic dish is a staple in many Malaysian households.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Beef chuck, cubed1 kg
- Dried dates, pitted and halved100 g
- Coconut milk400 ml
- Onions, sliced2 large
- Garlic, minced5 cloves
- Ginger, grated2 cm piece
- Lemongrass, bruised2 stalks
- Star anise2
- Cinnamon stick1
- Cardamom pods3
- Chilli powder2 tbsp
- Coriander powder1 tbsp
- Cumin powder1 tsp
- Turmeric powder1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Wateras needed
Langkah
- 1
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add sliced onions and sauté until softened and lightly browned.
- 2
Add minced garlic and grated ginger, sauté for another minute until fragrant.
- 3
Stir in chilli powder, coriander powder, cumin powder, and turmeric powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 4
Add the cubed beef to the pot and brown it on all sides.
- 5
Pour in the coconut milk and add bruised lemongrass, star anise, cinnamon stick, and cardamom pods. Stir well to combine.
- 6
Add the pitted and halved dried dates. Season with salt.
- 7
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add a little water if the curry becomes too dry.
- 8
Once the beef is tender and the sauce has thickened, taste and adjust seasoning if necessary. Remove lemongrass stalks, star anise, cinnamon stick, and cardamom pods before serving.
