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.
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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.
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