Saraman Curry

Saraman Curry is similar to Masaman stew in Thailand, since it is a beef dish that originated from Cambodian Muslim regions who do not consume pork. It is well accepted in Cambodian areas, because the Cham tribe (a Muslim ethnic group in Cambodia) offer the greatest beef in the marketplaces, and this beef dish is one of the most delectable we have ever had!

However, Saraman Curry is one of the most difficult recipes to prepare, and because of its complexity, this meal is often reserved for special occasions. These difficulties are due in part to the lengthy list of spices, each of which need to be dry roasted separately, before being combined to form the curry paste. Some examples include coriander, salt, cinnamon, cardamom, cloves, star anise, red chillies, kaffir lime, turmeric, coriander, galangal, garlic, shallots, lemongrass, shrimp paste, and shredded coconut - what a long list! Following that, the curry should be cooked for at least two hours. In the meantime, you might want to add palm sugar, coconut milk, coconut cream, fish sauce, and tamarind water.

The final result, however, is definitely worth the tedious effort. It is the most exquisite beef you will likely ever taste.