Ingredients
900 g minced beef (preferably top-side) Salt, pepper and mustard to taste Juice of 1 lime
1 egg
2 tbsp plain flour
2 tbsp chopped spring onion
1 coconut, scraped
11/2 liters water
Curry leaves
1 bunch daun kesom
2 red chillies, slit
20 shallots, sliced
2 cloves garlic, crushed
1 cm piece ginger, chopped
2 lemon grass
1 thin piece bruised galangal
10 dried chillies,ground
4 tbsp curry powder
8 tbsp oil
salt to taste
2 pieces beef stock
600g medium sized bitter ground (core and cut into 4 pieces on the slant)
Method
Season beef with salt, pepper and mustard. Add in egg, flour and spring onions and mix well. Fill the gourd pieces with the seasoned meat. Shape the balance of meat into golf ball sizes. Heat oil in a frying pan and when oil is hot, shallow fry the stuffed gourd pieces and meat balls till golden brown. Lift onto a saucepan. Strain the oil used oil. Fry the shallots, galangal, garlic, ginger, serai and dried chilli till fragrant.
Mix coconut milk with water, squeeze milk and then strain. Pour coconut milk over the fragrant spices. Stir well and them add salt and beef stock. When mixture begins to boil, add kesom, curry powder and curry leaves. Stir gravy well to prevent curry from curdling. Pour hot gravy unto stuffed gourd and meat balls. Drop in slit chilies and lime juice. Serve hot with rice and sambal belacan. (optional).
More ** Meat and Poultry Recipes**
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.
Tags: chinese cookery, chinese cooking, chinese cuisine, chinese food, meat and poultry, meat and poultry recipes, meat poultry, menu traditinal cooks, spicy beef dishes, spicy dishes, spicy food, spicy recipes, stuffed bitter gourd curry, stuffed bitter gourd curry recipe