Beef massaman curry

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 700 g beef chuck in 4 cm cubes
• 500 ml beef stock and 2 bay leaves
• 1 lemongrass stalk, white part separated from trimmings
• 6 large dried Asian red chillies
• 4 shallots, 5 garlic cloves and 3 cm galangal
• 1/2 tsp ground cloves and 3/4 tsp ground cumin
• 1/8 tsp nutmeg and 3/4 tsp ground coriander
• 1/2 tsp ground cardamom and 1/2 tsp ground cinnamon
• 4–6 tbsp water for the paste
• 65 ml oil and 400 ml coconut milk
• 1 cinnamon stick and 1 star anise
• 1 tsp tamarind paste
• 1 tbsp fish sauce and 1 tbsp sugar
• 2 small-medium potatoes in 2.5 cm cubes
• 3 tbsp roasted peanuts

Step-by-step method

1. Bring beef, stock, bay leaves and lemongrass trimmings to a simmer. Cover and cook for 1½–2 hours, until fork-tender.
2. Meanwhile, char shallots, garlic and galangal in a dry pan. Briefly toast chillies, remove seeds and peel garlic.
3. Toast ground spices for 30 seconds. Blend with the aromatics, white lemongrass and 4–6 tbsp water into a paste.
4. Remove beef and discard bay and lemongrass; reduce liquid if necessary to about 360 ml.
5. In another pot, fry paste in oil for about 3 minutes. Add coconut milk, cinnamon, star anise and beef liquid; simmer for 3 minutes.
6. Season with tamarind, fish sauce and sugar. Add potatoes and cook until tender.
7. Return beef to the sauce to heat through, add peanuts and serve with rice.