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Beef Massaman Curry

2017-06-30

Recipe Info

  • Servings : 6
  • Cook Time : 2:00 h
  • Ready In : 2:00 h

Ingredients

  • For the paste
  • 15 dried red chillies
  • 1 tbsp coriander seeds, ground
  • 1 tsp cumin seeds, ground
  • 1 stick cinnamon, ground
  • 3 cloves, ground
  • 4 peppercorns, ground
  • 4 tbsp garlic, chopped
  • 1 onion, chopped
  • 1 - 2 tbsps lemongrass, chopped
  • 1 tbsp ginger, chopped
  • 1 tsp fish sauce
  • 4/5 lime leaves
  • For the curry
  • 85g cashew nuts
  • 400ml can coconut cream
  • 600g stewing beef
  • 450g potatoes, cut into 21⁄2 cm chunks
  • 4 lime leaves
  • 1 cinnamon stick
  • 1 tbsp tamarind
  • 1 tbsp palm or soft light brown sugar
  • 1 tbsp fish sauce
  • 1 red chilli, deseeded and finely sliced

Method

Step 1

For the paste, dry fry all the paste spices, add the rest of the paste ingredients together and blitz to make a paste.

Step 2

Heat oven to 200°C, then roast the cashews on a baking tray for 5 minutes until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180°C.

Step 3

Heat 2 tablespoons coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 minute. Stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the cashews. Bring to a simmer, then cover and cook for 2 hours in the oven until the beef is tender. Sprinkle with sliced chilli, remaining cashews and fresh coriander. Serve with jasmine rice.

Recipe Type: Tags: , ,
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