Dry meat curry

The Complete Asian Cookbook
Alan Benson


Quantity Ingredient
2 garlic cloves
1 tablespoon fresh ginger, finely grated
2 onions, thinly sliced
1kg beef or mutton, cut into large cubes
2 teaspoons tamarind pulp
60ml peanut oil
1 small cinnamon stick
4-5 whole cloves
3 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon chilli powder, or to taste
1/2 teaspoon ground fennel
1/2 teaspoon ground kencur powder
1 tablespoon desiccated coconut, toasted
1 litre thin coconut milk
2 teaspoons salt
250ml thick coconut milk


  1. Put the garlic, ginger and half of the onion into a food processor and process to a smooth purée, adding 2 tablespoons of thin coconut milk if needed. Transfer to a bowl, add the meat and toss to coat. Set aside.
  2. Soak the tamarind pulp in 60 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  3. Heat the peanut oil in a large heavy-based saucepan over medium heat. Add the remaining onion, cinnamon stick and whole cloves, stirring occasionally, until the onion is soft and starts to turn golden. Add the meat and stir-fry until the meat changes colour. Add the ground spices, desiccated coconut, thin coconut milk and salt. Bring to the boil, stirring constantly, and boil for 10 minutes, then reduce the heat to low and simmer until the meat is almost tender. Add the tamarind liquid, stir well and simmer until the liquid has evaporated. Add the thick coconut milk, stirring constantly, and allow to simmer again until the oil starts to separate and the curry is very dry.
The Complete Asian Cookbook
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