Indonesian Beef Curry

Naomi Scesny, Breville Home Economist
Cook time 8 hours (slow cooker)
Servings 8-10

Ingredients

Curry Paste
8 garlic cloves
6 eshallots, roughly chopped
6cm piece ginger, sliced
6 long red chillies, trimmed and roughly chopped
1 tbs. ground coriander
1 tbs. ground cumin
½ tsp. freshly ground black pepper
2 tsp. salt
2 tbs. vegetable oil

Curry
3kg chuck steak (or gravy beef), cut into 5cm pieces
1 small (500g) sweet potato cut into 5cm chunks
2 (500g) Kestrel potatoes, cut into quarters
6 cardamom pods
2 cinnamon sticks
270ml coconut milk
1 cup (250ml) water
2-3 tbs. Tamarind paste
1 bunch coriander, leaves and stem chopped
2-3 tbs. vegetable oil

Indonesian Beef Curry

Method

For the curry paste, place all ingredients except oil into the chopper bowl of the food processor and process until finely chopped. Pour in oil and process until smooth; set aside.
Place the slow cooker pan onto a gas or electric cook top and heat 1 tablespoon of oil over medium high heat. Add one quarter of the beef and cook, stirring, until browned; remove and repeat with remaining oil and beef.
Reduce heat to medium and stir in curry paste. Cook 2-3 minutes or until fragrant. 
Place slow cooker pan into housing; return all beef to pan and toss to coat in curry paste.
NOTE: If your slow cooker pan is ceramic, seal the meat in a pan with the curry paste, then add to the  slow cooker pan
Add cardamom, cinnamon, water and potatoes. Cover and cook on High 4-5 hours or Low 7-8 hours.
In the last hour of cooking stir through coconut milk, tamarind and coriander. 
Taste and adjust seasoning with salt or extra tamarind.