This fall-apart Beef Massaman Curry takes a little time to cook down but it’s well worth the wait as you’re rewarded with the most delicious and comforting curry. It’s lovely and fragrant, with a nourishing richness from the coconut cream. We’ve opted to make our curry paste from scratch but feel free to use a store-bought one instead.
Serves 4
Ingredients 1kg beef chuck 1 red onion, separated 3 garlic cloves 30g coriander root 1 red chilli 3 tbsp water 1 tbsp lemongrass grated 2 tsp ground coriander 2 tsp ground cumin ½ tsp cinnamon ½ tsp ground cloves 500ml stock or water 400ml coconut cream 500g small potatoes, peeled 3 tbsp roasted peanuts, chopped 2 tsp fish sauce 1 tbsp sugar
Method
Season the chuck with salt and pepper, then heat a heavy based saucepan on medium-high heat and add in a drizzle of oil. Once the pan is hot, add in the chuck pieces into a single layer.
Leave them to brown on one side then turn. Cook the meat in batches until it’s all browned on the outside.
While you’re cooking the meat, make the base of the curry by adding ½ of the red onion, garlic, coriander root, chilli, water and lemongrass into a blender and blend until smooth.
Once the meat is browned and set to the side, add in the remaining ½ red onion which has been sliced. Cook on medium heat for a couple of minutes.
Next add in the curry paste, followed by the dried spices. Fry for 2 minutes.
Add in the stock and the coconut cream and bring to a gentle boil.
Add in the cooked beef and any juices and place the lid on. Reduce the heat to low and cook for 1-1.5 hours or until the beef is tender.
Then add in the potatoes and continue cooking with the lid off for another half an hour until the potatoes are cooked through.
Add in the chopped peanuts, fish sauce and sugar and check for seasoning.
Serve with rice and garnish with coriander leaves.
