Beef Massaman Curry

Serves 6

4 hours

Ingredients

Curry Paste

Onion 1, chopped roughly

Garlic 4 cloves

Lemongrass 2 stems, bruised then finely chopped

Galangal paste 3 tsp

Ginger 3 tsp, grated

Coriander powder 3 tsp

Cumin 1 tsp

Ground cloves 1/2 tsp

Cinnamon powder 1/2 tsp

Red chilli 2 (more or less depending on level of spice)

Fish sauce 1 tbsp

Lime 1, juice of

Sugar 1 tbsp

Salt 1 tsp

Other ingredients

Braising beef 1kg, diced into 1 inch pieces

Coconut milk 2 tins

Beef stock 500ml

Kaffir lime leaves 4

Sugar 1 tbsp

Fish sauce 1 tbsp

New potatoes 400g, halved

Coriander handful, chopped

Method

1. In a blender blitz all the paste ingredients together.

2. Preheat the oven to 130 degrees celsius.

3. In a large cast iron pan, heat some oil and brown the beef on all sides for a few minutes. Once browned, remove the beef from the pan.

4. Add the curry paste to the pan and cook for 3 minutes, then add the coconut milk, the beef stock, kaffir lime leaves, sugar, fish sauce, 1 teaspoon of salt and the browned beef pieces. Bring to a simmer, then put on a lid and place in the oven. Cook for 3 hours stirring occasionally. If oil is gathering at the top then try and remove this. If it appears to be drying out then add some more water.

5. After 3 hours the beef should be incredibly tender. Stir in the potatoes and coriander, put the lid back on and cook for a further 30 minutes or until the potatoes are tender.

6. Season to taste, it may require more salt, sugar or some lime juice. Then serve immediately with rice - eat and enjoy!