Pro Tips
The marinade step is essential — do not skip the 30-minute rest. Use smooth peanut butter, not crunchy. The curry simmers for nearly 2 hours total, so plan accordingly. This dish tastes even better the next day as the flavors meld. Serve over steamed jasmine rice.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Tausug Beef Kulma
A rich, aromatic Filipino-Muslim curry from the Tausug people of Zamboanga, where tender beef cubes slowly surrender their toughness in a velvety bath of coconut milk, peanut butter, and warming spices. Think of it as a love child between Indian korma and Filipino beef curry — with tomato paste adding depth and lemongrass bringing a distinctly Southeast Asian brightness. Traditionally prepared for Ramadan celebrations and Eid festivals, Beef Kulma has crossed cultural boundaries to become beloved across Zamboanga. The slow simmer transforms ordinary stewing beef into something that melts on the tongue, wrapped in a sauce that is nutty, creamy, and subtly spiced.
Instructions
- In a large bowl, combine salt, curry powder, paprika, cinnamon, and lemon juice. Mix well to form the marinade.
- Add the beef cubes and coat thoroughly. Let the meat marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours.
- Heat oil in a large pot over medium-high heat. Brown the marinated beef pieces in batches, then set aside.
- In the same pot, sauté the minced garlic and chopped onions until soft and translucent, about 3-4 minutes.
- Return the browned beef to the pot. Add the bay leaf, then pour in the beef stock and coconut milk.
- Bring to a boil, then reduce to low heat and simmer for 1 hour, partially covered.
- Stir in the tomato paste, peanut butter, pounded lemongrass, and chopped bird's eye chillies. Continue simmering for another 45 minutes.
- Pour in the coconut cream and cook for 15 more minutes until the sauce thickens and coats the back of a spoon.
- Season with salt and freshly ground black pepper to taste. Remove the lemongrass stalk and bay leaf before serving.
- Serve hot over steamed jasmine rice. The kulma is even more flavorful on the second day.
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Pro Tips & Troubleshooting
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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