Best Malay Curry With Beef Or Lamb Recipes

MALAY CURRY WITH BEEF OR LAMB

Malay Curry With Beef or Lamb image

Make and share this Malay Curry With Beef or Lamb recipe from Food.com.

Provided by Charmie777

Categories Meat

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

1 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon five-spice powder
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1/4 teaspoon powdered lemon grass
1 teaspoon paprika
1/4 teaspoon ground red pepper
1/2 teaspoon turmeric (cayenne)
1 teaspoon flaked coconut, ground to a powder
1 large onion, peeled and roughly chopped
6 garlic cloves
1 -6 fresh hot pepper (to taste)
1 red bell pepper, seeded 2-inch cube
1 tablespoon fresh ginger (to taste)
6 tablespoons ghee or 6 tablespoons vegetable oil
1 1/2 lbs lean lamb or 1 1/2 lbs beef, cubed
1/3-1/2 cup milk
1/2 cup coconut cream
3 tablespoons flaked coconut
2 tablespoons tamarind paste

Steps:

Add enough water to the spices to make a stiff paste, then let stand for a few minutes.
Make a puree of the onion, garlic, hot peppers, bell pepper, and ginger.
Heat the oil and fry the spice paste for 5 minutes or so; stir to prevent sticking. Then add the puree and fry for 15 minutes.
Combine the cubed meat with the above in a casserole and place in an oven preheated to 375°F Cook for about 1 hour.
Meanwhile heat the milk with the coconut cream.
Halfway through the cooking of the casserole, add the coconut cream, flaked coconut, and tamarind puree to the dish. Stir, and add water or stock if it needs it.

Nutrition Facts : Calories 635.6, Fat 38.2, SaturatedFat 23.9, Cholesterol 161.2, Sodium 171.2, Carbohydrate 34.9, Fiber 3, Sugar 26.4, Protein 38.8

MALAYSIAN INDIAN CURRY-SPICED BEEF BURGERS

Malaysian Indian Curry-Spiced Beef Burgers image

This recipe was inspired by my recent trip to Malaysia in August 2009. I went to visit my father's parents in Penang, the city in which my father was born and raised. Although I'm of Chinese background, my father often integrates Malaysian flavors in his cooking. One of his most popular dishes is his yellow curry, which is a staple of Malaysian Indian food. His traditional curry is rather time-intensive and laborious. I decided to take a simpler approach, making the traditional Malaysian Indian flavors more accessible to my grad student schedule.)

Provided by Food Network

Time 1h45m

Yield 4 servings

Number Of Ingredients 41

Ingredients

Canola oil, as needed
1/2 red pepper
1 jalapeno
1/4 red onion, thickly sliced
2 tablespoons olive oil, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly cracked black pepper, as needed
1/4 cup curry powder, plus more as needed* (See Cook's Note)
3 medium cloves garlic, grated
1 (1-inch) piece ginger, peeled and grated
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala, optional
1 pound ground beef, 85 to 88 percent lean
2 green onions, chopped
2 teaspoons ketchup
1 teaspoon brown sugar
1 teaspoon soy sauce
1/2 cup homemade or good quality mayonnaise, recipe follows
10 mint leaves, chopped
2 green onions, chopped
1 reserved grilled jalapeno, seeded (from burger recipe)
2 cloves garlic, grated
1 teaspoon curry powder
1 teaspoon ground cumin
1 lime, zested and juiced
1 lime, zested and juiced
1 cup fried onion snacks (recommended: French's Fried Onions)
1 tablespoon garam masala
4 brioche rolls (if brioche is not available, you can use a sweet and sturdy roll, such as a Portuguese hard roll)
4 brioche rolls (if brioche is not available, you can use a sweet and sturdy roll, such as a Portuguese hard roll)
1/2 English cucumber, sliced into 1/4-inch rounds, about 16 pieces total
1 package pre-washed baby lettuce mix
1 egg yolk
1/2 teaspoon kosher salt
1/2 teaspoon dry mustard
1/8 teaspoon sugar
1 lemon, juiced
1 tablespoon white wine vinegar
1 cup canola oil

Steps:

Preheat a grill to medium and lightly grease the grates with canola oil.
Drizzle the red pepper, jalapeno and sliced onions with olive oil, and season them with salt, pepper, to taste, and curry powder. Grill the vegetables over medium heat until they have grill marks and are softened, approximately 5 minutes. Allow them to cool, then peel off the skin of the red pepper. Finely chop the onions and pepper and set aside. Reserve the jalapeno for the aioli.
In a small saute pan over medium heat, add the 2 tablespoons olive oil, 1/4 cup curry powder, the grated garlic, grated ginger, turmeric, coriander, cumin, and garam masala, if using. Allow the spices to toast in the oil until fragrant and become slightly darker in color, approximately 2 to 3 minutes (If this mixture seems dry, feel free to add a little more oil to the pan.) Allow the spices to cool slightly.
In a medium-sized bowl, use a fork or chopsticks to combine the beef, the spice mixture, the grilled red pepper, red onion, green onions, ketchup, brown sugar and soy sauce. Season with salt and black pepper, to taste. Cover the mixture with plastic wrap and refrigerate for at least 1 hour (Marinating overnight is even better to help the flavors marry.)
Remove the burger mixture from the refrigerator, and divide it into 4 equal-sized quadrants. Brush the patties with olive oil, season both sides with salt and pepper, and put them the grill. Cook the patties to medium-rare or medium doneness, about 3 minutes on the first side, then 4 to 5 minutes on the second side. Make sure to rotate the patties once on each side to achieve nice crosshatch marks. Once cooked, transfer the patties to a plate and tent them with aluminum foil. Allow them to rest for at least 10 minutes.
Combine the mayonnaise, mint, green onion, grilled jalapeno, garlic, curry powder, cumin, lime zest and juice in a food processor. Pulse until the mixture is well integrated, but there are still chunks of green onion and jalapeno remaining. Season the puree with salt and black pepper, to taste. Set aside.
In a small bowl, toss together the fried onions with the garam masala until they are evenly dusted with the spice. Set aside.
While the burgers rest, halve the brioche rolls, and put them, cut side down, on the grill grates. Toast until they are a light golden brown, about 10 seconds. Set aside.
To serve, generously spread 1 tablespoon of aioli onto each side of the rolls. Press 4 to 5 slices of cucumber into the mayonnaise on the bottom of the roll. Top the cucumbers with a handful of baby lettuce, then a burger patty, and finally, approximately 1/4 cup of the fried onion mixture. Cover with the top of the buns and serve immediately with a side salad and the Grilled Sweet Potato Fries.
Add the egg yolk, salt, dry mustard, and sugar to a large bowl. Whisk by hand or with an electric mixer until combined. Pour in the lemon juice and vinegar and whisk once more.
While whisking continuously, very slowly drizzle in the canola oil. Keep drizzling until the mixture has emulsified and the entire cup of oil has been incorporated into the egg mixture. Refrigerate in an airtight container for up to 2 weeks.