Beef Kulma
Beef Kulma
Ingredients
For the Beef
- 800 g beef cubes
- oil, as needed
- salt, as needed
- pepper, as needed
- 1 tablespoon curry powder
- 1/2 teaspoon chili powder, optional
For the Sauce
- oil, as needed
- 2 onions, medium, chopped
- 8 garlic cloves, minced
- 4 ginger, slices
- 2 tablespoons curry powder
- 4 tablespoons tomato paste
- 2 tablespoons peanut butter
- 1/2 beef cube
- 800 ml water
- 2 cups coconut milk
- 4 stalks lemongrass, optional
- 1/2 cup coconut cream
- salt, as needed
- pepper, as needed
- sugar, as needed
Instructions
- 1
Season the beef cubes with oil, salt, pepper, 1 tablespoon of curry powder, and 1/2 teaspoon of chili powder if you are using it. Set the seasoned beef aside.
⏱️ 5 min
- 2
Heat oil in a large pan or Dutch oven over medium-high heat. Sear the seasoned beef on all sides until browned. Remove the beef from the pan and set it aside.
⏱️ 10 min
- 3
In the same pan, add more oil if needed. Sauté the chopped onions until they are softened, about 5-7 minutes. Add the minced garlic and ginger slices and cook until fragrant, about 1-2 minutes.
⏱️ 10 min
- 4
Add 2 tablespoons of curry powder to the pan and cook for about 1 minute, stirring constantly.
⏱️ 1 min
- 5
Stir in the tomato paste and cook for another minute.
⏱️ 1 min
- 6
Return the seared beef to the pan. Add the peanut butter, water, beef cube, coconut milk, and lemongrass stalks (if using).
⏱️ 5 min
- 7
Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and cook until the beef becomes tender. This will take approximately 1-1.5 hours. Stir occasionally to prevent the bottom from burning.
⏱️ 90 min
- 8
Once the beef is tender, remove the lemongrass stalks. Continue simmering the sauce uncovered until it thickens to your desired consistency, about 10-15 minutes.
⏱️ 15 min
- 9
Stir in the coconut cream and season the Beef Kulma with salt, pepper, and sugar to taste.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Kulma
For the Beef
- 800 g beef cubes
- oil, as needed
- salt, as needed
- pepper, as needed
- 1 tablespoon curry powder
- 1/2 teaspoon chili powder, optional
For the Sauce
- oil, as needed
- 2 onions, medium, chopped
- 8 garlic cloves, minced
- 4 ginger, slices
- 2 tablespoons curry powder
- 4 tablespoons tomato paste
- 2 tablespoons peanut butter
- 1/2 beef cube
- 800 ml water
- 2 cups coconut milk
- 4 stalks lemongrass, optional
- 1/2 cup coconut cream
- salt, as needed
- pepper, as needed
- sugar, as needed
Instructions
- 1
Season the beef cubes with oil, salt, pepper, 1 tablespoon of curry powder, and 1/2 teaspoon of chili powder if you are using it. Set the seasoned beef aside.
⏱️ 5 min - 2
Heat oil in a large pan or Dutch oven over medium-high heat. Sear the seasoned beef on all sides until browned. Remove the beef from the pan and set it aside.
⏱️ 10 min - 3
In the same pan, add more oil if needed. Sauté the chopped onions until they are softened, about 5-7 minutes. Add the minced garlic and ginger slices and cook until fragrant, about 1-2 minutes.
⏱️ 10 min - 4
Add 2 tablespoons of curry powder to the pan and cook for about 1 minute, stirring constantly.
⏱️ 1 min - 5
Stir in the tomato paste and cook for another minute.
⏱️ 1 min - 6
Return the seared beef to the pan. Add the peanut butter, water, beef cube, coconut milk, and lemongrass stalks (if using).
⏱️ 5 min - 7
Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and cook until the beef becomes tender. This will take approximately 1-1.5 hours. Stir occasionally to prevent the bottom from burning.
⏱️ 90 min - 8
Once the beef is tender, remove the lemongrass stalks. Continue simmering the sauce uncovered until it thickens to your desired consistency, about 10-15 minutes.
⏱️ 15 min - 9
Stir in the coconut cream and season the Beef Kulma with salt, pepper, and sugar to taste.
⏱️ 3 min