Massaman Beef curry

Method5 steps · about 2 hr 25 min

1. 1

   Step 1: Heat the oven to 200°C conventional / 180°C fan / Gas 6. Spread all the unsalted peanuts (85 g) on a baking tray and roast for five minutes until golden brown. When cool enough to handle, roughly chop all the actual roasted peanuts and hold them for the curry and garnish.

   Roast peanuts until golden · 5 minUses 85 g unsalted peanuts, roasted and roughly chopped in step 1; divided between curry and garnish

2. 2

   Step 2: Reduce the oven to 180°C conventional / 160°C fan / Gas 4. Cut all the raw stewing beef into large chunks. Wash and cut all the waxy potatoes (450 g) into two-and-a-half-centimetre chunks, and peel and cut the onion (1) into thin wedges. Keep the prepared vegetables separate from raw-meat utensils.

   Uses 600 g raw stewing beef steak, cut into large chunks in step 2 · 450 g waxy potatoes, cut into 2.5 cm chunks in step 2 · 1 onion, cut into thin wedges in step 2

3. 3

   Step 3: Open the coconut-milk can. Heat two tablespoons from it in a large lidded casserole, using the thick cream from its top if present, and hold the rest of the actual can for braising. Add all the curry paste and fry for one minute, then add all the actual prepared raw beef chunks and fry until well coated and browned on the outside.

   Fry curry paste before adding beef · 1 minUses 2 tbsp from the measured 400 ml coconut-milk can · 4 tbsp Massaman curry paste · Only all the actual raw beef chunks here; hold potatoes and onion separately

4. 4

   Step 4: Add all the actual remaining coconut milk to the curry pot, then half-fill its emptied 400 ml can with water and pour that 200 ml rinse into the pot. Add all the actual held potato chunks and onion wedges, all four kaffir lime leaves, the cinnamon stick (1), tamarind paste (1 tbsp), brown sugar and fish sauce (1 tbsp), and most of the actual roasted chopped peanuts, holding a little for garnish. Bring the actual assembled curry to a simmer, cover and cook in the oven at 180°C conventional / 160°C fan / Gas 4 for two hours until the beef and potatoes are tender, continuing as needed for tenderness.

   Covered beef curry braise until tender · 120 minUses All actual browned beef and curry base · All remaining actual coconut milk after the 2 tbsp frying dose · 200 ml water, measured as half the emptied 400 ml coconut-milk can · Only all actual held potato chunks and onion wedges · 4 kaffir lime leaves · 1 cinnamon stick · 1 tbsp tamarind paste · 1 tbsp soft light brown sugar

5. 5

   Step 5: Wash, deseed and finely slice the red chili (1). Remove the cinnamon stick and lime leaves from the actual tender curry before serving. Sprinkle the actual sliced chili and remaining held roasted peanuts over it, then serve the actual curry in four portions with prepared cooked jasmine rice as desired.

   Uses All actual finished curry · Only the actual little portion held back for garnish · 1 red chili, deseeded and finely sliced in step 5 · Prepared cooked jasmine rice for serving, as desired