Ingredients
FOR THE BEEF MASSAMAN CURRY:
- 3 tbsp vegetable oil
- 2 brown onions, sliced
- 3 ¼ cups potatoes, peeled and chopped into small pieces
- 3 ⅓ lbs beef cheeks
- 2 garlic cloves, crushed
- 2 tbsp tamarind paste
- 6 tbsp massaman curry paste
- 1 ⅗ cups coconut milk
- 5 cups beef stock
- 3 tbsp fish sauce
- 1 tbsp salt
- 1 cinnamon stick
- 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
- 1 tbsp smooth peanut butter
- Juice of one lime
TO SERVE:
- ½ cup roasted peanuts, chopped
- 2 tbsp fresh coriander, chopped
- Jasmine rice
- Roti
Method
- Heat the oil in a large pot over a medium-low heat.
- Add the onion and sauté for a minute until softened.
- Add the potatoes and cook for another minute.
- Add the beef cheeks, garlic, massaman and tamarind pastes and sauté for a further 5 minutes.
- Add the coconut milk and beef stock and bring to a boil. Reduce the heat and simmer on low for 1 hour and 15 minutes until the beef is tender and falling apart.
- Stir in the fish sauce, salt, cinnamon stick, maple syrup, peanut butter and lime juice and simmer for 10 more minutes.
- Top with fresh coriander and roasted peanuts and serve with the jasmine rice and roti.