Beef massaman and potato curry

This aromatic curry has its origins in Thailand and Malaysia. It is served with rice and a sauce accompaniment made with cucumber and chilli macerated in vinegar and sugar.

4

For the curry

  • 1 kg Irish stewing steak, trimmed and cut into 5cm cubes (e.g. chuck)
  • 3 tbsp sunflower oil
  • 1 large onion, thinly sliced
  • 1 tbsp freshly grated root ginger
  • 4 garlic cloves, crushed
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1¬? tsp paprika
  • 1 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 1 small cinnamon stick, broken in half
  • 400 g can coconut cream
  • 450 ml beef stock (from a cube is fine)
  • 1 tbsp tamarind paste
  • 1 tsp light muscovado sugar
  • 1 tbsp Thai fish sauce
  • 450 g waxy new potatoes, halved
  • sea salt and freshly-ground black pepper

To serve

  • roughly chopped fresh coriander and red chilli rings
  • steamed jasmine rice

For the curry

  • 1 kg Irish stewing steak, trimmed and cut into 5cm cubes (e.g. chuck)
  • 3 tbsp sunflower oil
  • 1 large onion, thinly sliced
  • 1 tbsp freshly grated root ginger
  • 4 garlic cloves, crushed
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1¬? tsp paprika
  • 1 tsp cayenne pepper
  • 1/4 tsp ground cardamom
  • 1 small cinnamon stick, broken in half
  • 400 g can coconut cream
  • 450 ml beef stock (from a cube is fine)
  • 1 tbsp tamarind paste
  • 1 tsp light muscovado sugar
  • 1 tbsp Thai fish sauce
  • 450 g waxy new potatoes, halved
  • sea salt and freshly-ground black pepper

To serve

  • roughly chopped fresh coriander and red chilli rings
  • steamed jasmine rice

Step 1

Preheat the oven to Gas Mark 3/ 160°C. Heat half the oil in a flameproof casserole with a lid over a high heat. Add the beef in batches and fry until nicely browned all over. Transfer to a plate and fry the rest of the meat. Set aside.

Step 2

Reduce the heat to medium and add the remaining oil to the casserole. Add the onion and fry for 6-7 minutes until softened and just beginning to brown around the edges. Following this, add the ginger and garlic and fry for 1 minute, and then add the spices and fry for another minute. Add the coconut cream, a tablespoon at a time, frying for about 30 seconds between each addition.

Step 3

Return the beef to the pan and stir in the stock, sugar, tamarind and Thai fish sauce. Season to taste, cover with a lid and place in the oven for 1 hour. Remove from the oven and stir in the potatoes and cook for another 45 minutes to 1 hour or until the beef is meltingly tender but still holding its shape and the potatoes are cooked through and tender.

Step 4

Spoon the curry on to warmed plates with the rice and scatter over the coriander and chilli rings to serve.

Step 1

Preheat the oven to Gas Mark 3/ 160°C. Heat half the oil in a flameproof casserole with a lid over a high heat. Add the beef in batches and fry until nicely browned all over. Transfer to a plate and fry the rest of the meat. Set aside.

Step 2

Reduce the heat to medium and add the remaining oil to the casserole. Add the onion and fry for 6-7 minutes until softened and just beginning to brown around the edges. Following this, add the ginger and garlic and fry for 1 minute, and then add the spices and fry for another minute. Add the coconut cream, a tablespoon at a time, frying for about 30 seconds between each addition.

Step 3

Return the beef to the pan and stir in the stock, sugar, tamarind and Thai fish sauce. Season to taste, cover with a lid and place in the oven for 1 hour. Remove from the oven and stir in the potatoes and cook for another 45 minutes to 1 hour or until the beef is meltingly tender but still holding its shape and the potatoes are cooked through and tender.

Step 4

Spoon the curry on to warmed plates with the rice and scatter over the coriander and chilli rings to serve.