Padang-style Spicy Beef Stew

Ingredients

While the original Key wat from Ethiopian cuisine is a spicy beef stew, the Padang-style Spicy Beef Stew incorporates the unique flavors and ingredients of Padang cuisine. The original dish uses Ethiopian spices like berbere, while the Padang-style version utilizes a blend of Indonesian spices such as turmeric, coriander, and galangal. Additionally, coconut milk is added to the Padang-style stew to create a creamy and rich sauce, which is not typically found in the original Key wat. We alse have the original recipe for Key wat, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 cinnamon stick 1 cinnamon stick
• 2 star anise 2 star anise
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground galangal 1 teaspoon ground galangal
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 20g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the shallots, garlic, and red chilies to the pot and sauté until fragrant.
3. 3.
   Add the beef cubes to the pot and cook until browned on all sides.
4. 4.
   Stir in the lemongrass, kaffir lime leaves, cinnamon stick, star anise, ground turmeric, ground coriander, and ground galangal. Cook for a few minutes to release the flavors.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Add the tamarind paste and palm sugar, and season with salt to taste.
7. 7.
   Reduce the heat to low, cover the pot, and let the stew simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the stew to enhance their aroma.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra spicy kick, add more red chilies or chili flakes.
• Allow the stew to simmer for a longer time to further enhance the flavors and tenderness of the beef.
• Serve the Padang-style Spicy Beef Stew with steamed rice or crusty bread to soak up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will continue to develop and intensify.

Serving advice

Serve the Padang-style Spicy Beef Stew hot, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to fully savor the flavors and soak up the luscious sauce.

Presentation advice

Present the Padang-style Spicy Beef Stew in a deep bowl, allowing the vibrant red color of the stew to shine. Garnish with a sprig of fresh cilantro for a pop of green and a touch of freshness.