Meat Besamah

Meat Besamah or Besamah Daging is quite similar to meat curry except some extra addition to the ingredients like lemon grass and pounded coconut paste or locally known as kerisek. The gravy is a lot thicker and best eaten with glutinous rice or lemang even bread. We had the chance to cook this dish and eat it with steamed glutinous rice a couple of weeks ago and I thought I would like to share the recipe with you. Have a try!


Ingredients
Pounded Items
3 garlic
1 inch ginger
2 big onions
4 lemon grass
2 cm galangal

Other Ingredients
1 kg meat, cubed
1 cup of thick coconut milk

2 table spoon kerisek
6 table spoon curry powder
2 table spoon kurma powder
Water, as needed
salt, to taste

Methods
1. In a pot, heat some oil. When the oil is hot, add in the pounded ingredients. Stir well and cook until they turn aromatic.

2. Add in the curry and kurma powder and stir briefly. Quickly add in some water to form a thick paste. Keep on stirring until the paste is separated form the oil.

3. When the paste is thick and separated from the oil, add in the meat. Stir to ensure all the meat is coated with the paste.

4. Add in some coconut milk and salt. Cook for a few minutes.

5. Lastly, add in the kerisek and cook until the broth thickens.

6. Serve with some glutinous rice, white rice or bread.

* serves 6-8 people