Indonesian Spiced Beef Stew (Semur Daging)

Bahan-bahan

1 tablespoon coriander seeds

1 teaspoon ground cumin

1⁄2 teaspoon cloves

2–3 tablespoon sunflower oil

1 kg (2 lb 4 oz) stewing beef or topside (top round), cut into 2.5-cm (1-inch) pieces

Salt and black pepper, to taste

2 tablespoons all-purpose (plain) flour, plus extra for dusting

3 banana shallots, finely chopped

3 cloves garlic, finely chopped

2 red bird’s eye chillies, thinly sliced

1 10-cm (4-inch) piece of fresh root ginger, finely grated

3 green cardamom pods, lightly crushed

1 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

1 stalk lemongrass, crushed and tied into a knot

4 makrut lime leaves, torn

5 tablespoons sweet soy sauce (also known as kecap manis)

2 tablespoons dark soy sauce

300 g (10 1⁄2 oz) new potatoes with skins

2 carrots, unpeeled

2 tomatoes chopped into 1⁄2-cm (1⁄4 -inch) cubes

Small handful of Chinese celery leaves or parsley

3-4 tablespoons crispy shallots (optional)

Steamed rice, to serve (optional)

Petunjuk

To make the spice blend, combine the coriander seeds, cumin and cloves in a frying pan and dry-roast for 5–6 minutes over medium-low heat until fragrant, stirring occasionally to prevent them from burning. Leave to cool. Finely grind using a pestle and mortar. Set aside.

Heat 2 tablespoons of oil in the same pan over medium-high heat. Season the beef with salt and pepper, then dust it with flour. Working in batches, add the beef to the pan and sear each side for 1–2 minutes. Transfer to a plate. Repeat until all the beef is cooked.

If needed, heat another tablespoon of oil in the same pan. Add the shallots and garlic and sauté for 2–3 minutes. Add the chillies and ginger and sauté for a minute. Add the beef and spice blend, mix well and sauté for 1–2 minutes. Sprinkle in the flour and sauté for 1–2 minutes until the flour turns brown.

Stir in the cardamom, nutmeg, cinnamon, lemongrass and lime leaves. Add the sweet and dark soy sauces and 1 litre hot water. Mix well, then season with salt. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 1 hour.

Add the potatoes and carrots and cook for another 30 minutes. Add the tomatoes and half of the Chinese celery leaves. Mix well and cook for another 5 minutes.

Ladle the stew into soup bowls. Sprinkle with crispy shallots, if using, and the remaining Chinese celery. Serve with rice if you wish.