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9 days ago

Beef Massaman

Massaman is such a pleasingly mild and warming curry – like a hug in a bowl…



1 tablespoon coriander seeds

2 teaspoons cumin seeds

1 teaspoon ground cinnamon

½ teaspoon ground cardamom

4 whole cloves


2 tablespoons fish sauce

1 brown onion, roughly chopped

4 cloves garlic

3 red chillies, roughly chopped

½ cup roasted peanuts


2 x 400ml tins coconut milk

1 teaspoon shrimp paste

½ cup water

2 stalks lemongrass, hard outer leaves removed, bruised

4 whole star anise

1 bay leaf

1.5 kilograms beef cheeks, shin or stewing steak,

cut into 5cm pieces

350 grams baby potatoes (I used coloured gourmet ones)

To serve

¼ cup fried shallots

2 tablespoons chopped roasted peanuts

⅓ cup fresh coriander


Spices: Add all the spices to a dry frying pan and toast for

a few minutes until fragrant. Place in a small food processor and whizz or grind in a mortar and pestle.

Paste: Add the paste ingredients to the food processor and whizz together.

Curry: Bring the coconut milk to a boil in a large heavy-based pot, then simmer until the oil has separated and is floating on the top. Add the curry paste and cook for 3-4 minutes. Stir in the shrimp paste, water, lemongrass, star anise and bay leaf. Add the beef, cover and simmer gently for 3½ hours. Remove the lid and simmer for a further ¾ hour. Add the potatoes and simmer for a final 20 minutes until they are cooked through.

To serve: Garnish with fried shallots, roasted peanuts and fresh coriander before serving.


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