Beef Kulma
A mild Maranao beef curry in coconut milk and ground peanuts, scented with turmeric and lemongrass. Gentler than rendang, and usually served at gatherings alongside rice.
- Time
- 1 hr 45 mins
- Serves
- 6
- Steps
- 7
- Ingredients
- 10
Method
- 01
Brown the beef in hot oil in batches and set aside.
- 02
Fry the ginger, garlic and onion until soft, then add the turmeric and cook 1 minute.
- 03
Return the beef with the lemongrass and the thinner coconut milk.
- 04
Simmer gently, uncovered, for about 1 hour 15 minutes until the beef is properly tender. Keep it below a boil so the coconut milk does not split.
- 05
Stir in the ground peanuts and the thick coconut cream.
- 06
Cook 15 minutes more until the sauce thickens and turns glossy.
- 07
Season with salt and plenty of black pepper. Serve with rice, and palapa on the side for anyone who wants heat.
Cooking Tips
- Keep it below a boil for the whole simmer so the coconut milk does not split.
- Add the ground peanuts near the end - cooked too long they go gritty and dull.
Ingredient Substitutions
- Peanut butter can replace ground roasted peanuts; use unsweetened.
- Beef chuck or shank both suit the long cook.
What to Serve With It
- Serve with rice, and palapa on the side for anyone who wants heat - kulma itself is mild.
Storage and Reheating
- Keeps 4 days and improves overnight. Freezes for 3 months.
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