Entree: Philippines – Mindanao – Beef Kulma (Mindanaoan spiced beef stew in a fragrant coconut-turmeric gravy)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 13.5 fl oz (400 ml) coconut milk (one standard can)
- 1 cup (240 ml) beef broth or water
- 2 stalks lemongrass, white part only, smashed and tied
- 1 tbsp (8 g) ground turmeric
- 1 tbsp (15 g) fresh ginger, grated
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 fresh bird's eye chiles or 2 long green chiles, sliced (adjust to taste)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tbsp (15 ml) tamarind water or 1 tbsp (15 ml) calamansi or lime juice
- 1 1/2 tsp (9 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Fresh green onions or cilantro for garnish

Instructions

1. In a heavy pot or Dutch oven, heat the oil over medium heat. Add sliced onion and sauté until softened, about 4–5 minutes. Add garlic, grated ginger, and turmeric; cook 1–2 minutes until fragrant.
2. Add the beef cubes and brown on all sides, about 6–8 minutes, stirring to coat with the spice mixture.
3. Stir in ground coriander and cumin, then pour in the coconut milk and beef broth. Add the smashed lemongrass stalks and bring to a gentle boil.
4. Reduce heat to low, cover, and simmer gently for 1 to 1 1/2 hours until beef is tender, stirring occasionally and skimming any excess fat.
5. About 10 minutes before finishing, add sliced chiles and tamarind water (or calamansi/lime juice). Remove the lemongrass stalks. Simmer uncovered if you need to thicken the sauce.
6. Season with salt and pepper to taste. Garnish with sliced green onions or cilantro and serve hot with steamed rice.