Ep 5 Annie and Lloyd: Beef Madras Coconut Buns with Yoghurt Dipping Sauce
Prep: 1 hour
Cook: 2 hours 30 mins
- 500g beef cheeks, trimmed, cut into 4cm pieces
- 1 tbs vegetable oil
- 1 tbs black mustard seeds
- 2 tbs tamarind puree
- 270ml coconut milk
- sesame seeds, to sprinkle
- Coriander leaves & sliced chilli, to serve
- 2 tbs ground coriander
- 2 tbs ground cumin
- 1 tsp ground turmeric
- 1 tsp ground cardamom
- ½ tsp ground star anise
- ¼ tsp ground black pepper
- ½-1 tsp chilli powder
- 4 garlic cloves, crushed
- 2cm piece fresh ginger, grated
- 4 shallots, chopped
- 60ml lemon juice
- 1 tbs vegetable oil
Yoghurt dipping sauce
- 250g natural yoghurt
- ½ finely chopped coriander
- ½ finely chopped mint
- 500g self-raising flour
- 400ml coconut milk
- ¼ tsp salt
- To make spice paste, process all ingredients to form a fine paste.
- Preheat oven to 160C.
- Combine beef and oil in a bowl. Heat a medium saucepan over medium-high heat. Cook beef in small batches until browned all over. Set aside.
- Reduce heat to medium. Add spice paste to dish. Cook, stirring, for 2-3 minutes or until fragrant. Stir in tamarind puree and coconut milk. Stir in beef. Transfer mixture to a small casserole dish and cover tightly with a lid or foil.
- Cook in the oven for about 2 hours or until beef is very tender.
- Remove meat and shred. Return to sauce. Cool completely. Stir in coriander and eschallot.
- To make yoghurt sauce, blend or process all ingredients until combined. Season.
- Place 16 double-layered muffin cases in a large bamboo steamer. Lightly brush insides with oil.
- To make coconut buns, place flour, coconut milk and salt in a processor. Pulse a few times to form a soft, sticky dough. Divide into 16 portions. On a lightly floured surface, roll each portion into a 5mm-thick circle.
- Spoon cold filling into centre of each circle. Pull and fold in edges to centre and pinch to seal. Place each bun, upside down, in muffin cases.
- Place steamer over a saucepan of boiling water and steam, covered, for about 12 minutes or until pastry is light, fluffy and cooked through and filling is hot.
- Sprinkle buns with sesame seeds. Serve with dipping sauce, coriander and chilli.
- On the show we baked as well as steamed our buns. Here however, we simply steamed them, which gives a lighter, fluffier result.
- We often use a pressure cooker to cook slow cuts of meat such as beef cheeks, as they are great for speeding up the process.
- If your steamer is not big enough to cook all the buns at once, simply steam in batches.