2 lemongrass stems (only the white part); fine chopped
6 small garlic cloves, chopped
1 tablespoon oil
To make Musaman curry paste
In a small frying pan, roast the seeds during 3 minutes. Grind the seeds and peppercorns finely in the mortar ; mix them with the other ingredients and beat everything in a crusher for. 20 seconds. Slice the edges of the glass with a spatula and gown in cor tas bursts to form a homogeneous paste. Freeze the unused pasta on a tray of ice cubes and then transfer it to a closed container; you can keep it in the freezer until 3 months.
Heat the oil in a wok or thick-bottomed pan. Fry the meat in batches over a strong fire. Fry the meat until golden brown. Let her drain on paper napkins.
Add the curry paste to the wok and saute during 1 minute. Add the onion and potato and saute until golden brown. Then put the meat.
Incorporate coconut milk, cardamom, cinnamon, tamarind, sugar v water. Bring to the boil, reduce the heat and let it cook, uncovered, during 20 minutes or until the meat is tender. Discard the cinnamon sprig. Stir in peanuts or spread them over.
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