Beef Umami Curry with Zucchini

Beef Umami Curry with Zucchini
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1kg beef cheek or brisket
1 zucchini
2 potatoes
2 tsp coriander seeds
2 tsp cumin seeds
1/2 tsp white peppercorns
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp ground cardamom
40g dried red chillies (remove seeds for mild spice)
1/2 cup (approx. 70g) shallot
1/3 cup (approx. 30g) lemongrass stalks
1/4 cup (approx. 25g) galangal
4 coriander root
1/4 cup (approx. 30g) garlic
1 tsp Belachan (fermented shrimp paste)
2 tbsp UmamiPapi Chilli Oil
1/2 cup water
1-2 tsp salt (to taste)
1-2 tbsp white sugar (to taste)
400ml coconut milk


  1. Toast the seeds in a pan on low heat with no oil for 1-2 minutes until the aromas release.
  2. Chop the shallots, lemongrass and galangal and peel the garlic. 
  3. Blend all the dry spices, seasonings, chillies, shallots, lemongrass, galangal, Belachan and garlic. Add the water to help the paste blend together. Use more water if necessary. 
  4. Slice the beef into small to medium chunks. 
  5. Sear over high heat in a pot and remove when the sides have browned. 
  6. To the same pot on medium heat, add cooking oil and fry the curry paste to release the flavours and aromas. 
  7. Add the coconut milk and add the chunks of beef back into the pot. 
  8. Mix and then cover for 5 hours on low heat. 
  9. During the 5 hours of simmering, add salt and sugar to taste. 
  10. Chop the zuuchini and potatoes and add in the last 1-2 hours. 
  11. Serve with white rice and enjoy!