Rice & Curry by S.H. Fernando Jr

Author:S.H. Fernando Jr.
Language: eng
Format: epub
Publisher: Hippocrene Books

Malay Spicy Beef Braise

Goreng Dajing

My good friend, Chef Mohara Dole, who offers local cooking classes through her company, Cooking by Colours, made this delightful dish for lunch one day as I watched and took notes. Though I put my own spin on the following recipe, it represents the legacy of the Sri Lankan Malay community, who were brought to Sri Lanka by the Dutch as indentured servants in the 17th century.

2 pound (1 kg) beef chuck roast, fat trimmed

2 teaspoons salt

3 teaspoons tamarind juice

3 tablespoons oil

2 medium onions, sliced

2 tablespoons minced garlic

2 tablespoons minced ginger root

2 to 4 green chilies, sliced

2 sprigs curry leaves

2-inch piece pandan leaf (optional)

2 tablespoons tomato paste

2-inch cinnamon stick

4 cardamom pods

4 cloves

½ teaspoon fenugreek seeds

1 tablespoon cayenne pepper powder

1 tablespoon raw curry powder

1 teaspoon roasted curry powder

Juice of one lime

2 tablespoons oil

1. Wash and dry beef. Cut into about 4 large chunks and rub with salt and tamarind juice and marinate for 1 to 2 hours.

2. Heat oil in a deep pot or pressure cooker. Add half of onion slices, the garlic, ginger, 2 of the green chilies, the curry leaves, pandan leaf, and tomato paste, and sauté until onions are translucent.

3. Add cinnamon stick, cardamom pods, cloves, fenugreek seeds, and dry spices. Sauté an additional 2 minutes, stirring constantly so that nothing sticks to the bottom of the pot.

4. Add marinated beef to the pot. Add enough water to cover beef, and pressure cook for 30 minutes; if using a regular pot, cook on medium to low heat for about an hour, or until meat is fork tender.

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