Kurma daging

Update: Tested last saturday. Not so successful at first due to lack of onions. Recipe corrected.

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Below recipe is just my notes and has not been tried yet. Will refine once tested.

It is measured to make one kilo meat.

The ingredient of kurma paste (garam masala):
-kulit kayu manis x 1 •
-jintan putih x 2 tbsp
-jintan manis x 2 tbsp •
-kas kas x 2 tbsp (or more)
-cengkih x 4 pieces •
-buah keras
-halia x 1.5 inch
-small red onions x 7
-big onions x 3
-garlic x 3
-black pepper x 2 tbsp
-coriander/ketumbar 1/2 cup

Blend red onions first to liquidify the others. Add in all others and blend well. It should come up like a paste.

Other ingredients:
- Meat x 1 kg (cut in big chunks)
- Santan x half kelapa
- 2 spoons x yogurt
- bawang besar x 2 (cut in quarters)
- bunga lawang x 2
- daun pudina
- cili hijau (cut in halves)
- asam keping x 2


Directions:
1. Mix well meat with kurma paste and pinch of salt

2. Heat oil (lots) + 1 tsp butter

3. Tumis bunga lawang and the meat already mixed with kurma paste

4. Add in hot water, to help meat tender

5. Add in santan + bawang besar. Cook till meat is tender.

6. Towards finishing, add daun pudina + asam keping + green chillies

This recipe is the Penang version where the consistency is thick.


Recipe courtesy of Mama cheras n sis.