Malaysian Beef Curry

Similar to a “gulai,” a Muslim curry from northern Malaysia, with both Indian and Indonesian
influences. Ideally, serve this with yellow coconut rice.

For meat:
1 1/2 pounds “flatiron” steak or sirloin tip of beef or lean lamb
4 cups water
1 (14-ounce) can coconut milk
2 teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon salt
2 crushed or minced garlic cloves
2 medium-large russet potatoes, peeled and cut in 1-inch chunks

For masala:
4 tablespoons canola (not olive) oil
1 large onion, diced
5 whole cardamoms
5 whole cloves
1 large stick cinnamon
2 cloves garlic, finely minced
1 inch fresh ginger, thinly sliced then finely minced with the garlic
2 tablespoons ground coriander
2 tablespoons ground cumin
2 teaspoons turmeric
1 1/2 teaspoons salt
1 teaspoon paprika
1/2 to 1 teaspoon ground cayenne
1/4 cup crushed or finely chopped tomato plus 1 cup water

Start cooking meat: Trim meat and cut into 1/2-inch wide pieces about 1 1/2 inches long. Heat
water, coconut milk, cumin, turmeric and salt together in pot. Bring to a boil.

Drop in meat, part at a time, stirring. Make next addition when boiling returns. Simmer, covered,
stirring occasionally. Time required depends on the cut of meat used.

When meat is tender, add potatoes. Simmer until potatoes are tender (pierce with toothpick).

Meanwhile, in separate pot fry onions and whole spices slowly in oil, stirring frequently, until
beginning to turn golden brown. Add garlic and ginger, and stir and fry 1 minute.

Lower heat. Add ground spices and stir 1 minute. Add tomatoes and water. Simmer 5 minutes.

When meat and potatoes are tender, add fried mixture, scraping pan out well. Simmer together
10 minutes. Taste and add salt, if necessary.