Click on the image, above to submit to Pinterest.
Tausug Beef Kulma
Tausug Beef Kulma is a traditional Filipino recipe for a classic mild curry of beef in a coconut milk, peanut butter and tomato purée base. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Tausug Beef Kulma.
prep time
15 minutes
cook time
135 minutes
Total Time:
150 minutes
Serves:
6–8
Rating: 
Tags : CurrySpice RecipesBeef RecipesPhilippines Recipes
Tausug Beef Kulma is a beef curry dish from the Philippines in a creamy tomato and coconut milk gravy that closely resembles Indian Korma. Indeed, the similarity of the names suggests that the dish originates from India, though it has taken a distinctive Filipino character.
Ingredients:
1kg stewing beef, cut into cubes
2 tbsp (heaped) peanut butter
80ml (1/3 cup) tomato purée
500ml (2 cups) coconut milk
125ml (1/2 cup) coconut cream
625ml (2 1/2 cups) beef stock
2 tbsp
yellow curry powder
1 tsp ground cinnamon
1 tsp paprika
1 bay leaf
juice from 1/2 lemon
4 garlic cloves, minced
2 large onions, chopped
2 birds’ eye chilies, chopped
1 bunch lemongrass, outer part removed, chopped and, pounded to a paste
sea salt and freshly-ground black pepper, to taste
oil, for frying
Method:
Combine the salt, curry powder, paprika, cinnamon and lemon juice in a bowl, mixing thoroughly to combine.
Add the beef, toss in the mixture to coat then set aside to marinate for 30 minutes.
Add a cooking pot over medium-high heat. Once hot, add about 6 tbsp oil and use to fry the beef pieces until nicely browned all over. Remove with a slotted spoon and set aside.
Add the garlic and onion to the pot and stir-fry for about 5 minutes until soft. Now return the meat to the pot and add the bay leaf. Pour over the beef stock and coconut milk then bring to a boil, reduce to a simmer and cook for 1 hour.
Stir in the tomato puree, peanut butter, lemongrass paste and chillies. Return to a simmer and continue cooking over low heat for 45 minutes.
Stir in the coconut cream, cook gently for 15 minutes then season to taste with salt and black pepper.
Serve hot.
