Malay Wedding Menu & Recipes - Beef or Lamb Masala

Beef and Lamb Masala Recipe. Secret recipe from the old-time Chefs of Malay wedding specialty.

Masala Recipe Recipe #1

• 2 lb. lamb or beef stew meat
• 3 tbsp. pureed ginger (no need to peel ginger)
• 1 qt. masala sauce (see below)

Place 2 pounds stew meat into Dutch oven. Add 3 tablespoons grated ginger and the masala sauce. Mix together and bake in 350 degree oven for 45 minutes. Check occasionally and add a little water to keep meat moist. Garnish (sprinkle) top with chopped coriander (cilantro).

Masala Sauce:

• 1 (28 oz.) can diced tomatoes with juice
• 1 lg. yellow onion, chopped
• 1 1/2 tbsp. vegetable oil
• 1 tbsp. garlic, chopped fine
• 1/2 pt. plain yogurt
• 1/2 tbsp. Garam Masala
• 1/2 tbsp. curry powder
• 1/2 tbsp. ground coriander
• 1/2 tbsp. red chili powder (or cayenne)
• 1 tsp. turmeric

Heat oil in saucepan. Add onion and cook until dark brown, not burned. Add garlic.

In food processor, blend tomatoes and yogurt together. Combine spices. Add to onion mixture and cook 2 minutes, then add tomatoes and yogurt and stir. Puree all ingredients in food processor. Salt to taste. Makes 1 quart.

Masala Recipe Recipe #2

Ingredients:

• 3 bay leaves
• 1 (1 inch) piece cinnamon stick
• 5 cardamom pods
• 4 whole cloves
• 2 teaspoons fennel seeds
• 10 whole black peppercorns
• 2 pounds beef tenderloin, cubed
• 3 cups chopped onion, divided
• 5 green chile peppers, halved lengthwise
• 1 (1 1/2 inch) piece fresh ginger root, grated
• 6 cloves garlic, minced
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 cup coconut oil
• 1/4 teaspoon whole mustard seeds
• 4 fresh curry leaves
• 2 1/2 teaspoons lemon juice
• 1 teaspoon ground black pepper

Directions:

To make the masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder.

Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside.

Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes.

Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes.