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Beef massaman curry with potato and peanuts
With the nights drawing in, this hearty curry will keep you warm and cosy.
2½ teaspoons tamarind paste
25g palm sugar or soft light brown sugar
500ml hot water, from a recently boiled kettle
1 x 400ml can coconut milk
½ cup (125ml/140g) massaman curry paste, or to taste
1 teaspoon sea salt flakes
1kg beef shin off the bone, cut into 4-5cm cubes
750g waxy potatoes, peeled
Preheat the oven to 170C/ gas mark 3. Put the tamarind paste and the sugar in a measuring jug and add boiling water to the 250ml mark. Stir with a fork to help dissolve the paste and sugar.
In a large, heavy-based pan or casserole dish spoon in the cream from the top of the coconut can. Add the curry paste and then heat, stirring, until bubbling. Add the tamarind, sugar and water mix and the rest of the coconut milk and stir to combine. Add the beef, stir well, and let it come to a bubble. Once bubbling, put on the lid, turn off the heat and transfer to the oven to cook for 2 hours.
Once it’s out of the oven, leave to cool, then refrigerate for at least 1 day to allow the beef to get tender and the flavours in the sauce to develop.
For service, preheat the oven to 200C/gas mark 6, and cut the potatoes into similar-sized chunks as the beef, then add them to the pot of curry. Place on the hob, add 250ml of boiling water and bring to a bubble, then clamp on the lid and transfer to the oven for 30 minutes, or until the stew is bubbling and hot and the potatoes are tender.