Mas ismoru

Mas ismoru

Beef smoore

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

This recipe features a large piece of beef, cooked in a spicy coconut milk mixture, then sliced like a roast beef and served with plenty of rich, thick gravy spooned over. Serve with rice or rotis and fried onion sambol.

Ingredients

Quantity Ingredient
1.5kg silverside or round steak
2 onions, finely chopped
6 garlic cloves, finely chopped
1 tablespoon fresh ginger, finely chopped
1 cinnamon stick
10 curry leaves
1 stem lemongrass
or 2 strips lemon zest
3 tablespoons Ceylon curry powder
1/2 teaspoon fenugreek seeds
1/2 cup vinegar
1/2 Dehi achcharu
500ml thin coconut milk
1 teaspoon ground turmeric
2 teaspoons chilli powder, or to taste
2 teaspoons salt, or to taste
250ml thick coconut milk
2 1/2 tablespoons ghee

Method

  1. Pierce the meat all over with a skewer and put in a large saucepan with all of the ingredients except the thick coconut milk and ghee. Cover and simmer gently for 1½–2 hours, or until the meat is tender. Add the thick coconut milk and cook, uncovered, for a further 15 minutes. Remove meat to a serving dish and if the gravy is too thin, reduce by boiling rapidly. Transfer the gravy to a bowl.
  2. Heat the ghee in the cleaned pan over low heat. Add the beef and brown on all sides, then return the gravy to the pan and heat through. To serve, slice the meat and arrange on a platter with the gravy served separately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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