Beef Massaman Curry

• Stewing beef(700 g)
• Basmati Rice(300 g)
• Coconut milk(400 ml)
• Onion(2)
• Potato(3)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Massaman curry paste(3 tbsp)
• Peanut butter(2 tbsp)
• Fish sauce(1 tbsp)
• Brown sugar(2 tsp)
• Tamarind paste(1 tbsp)
• Cinnamon(½ tsp)
• Cardamom(3)
• Beef Broth(500 ml)
• Rapeseed Oil(1½ tbsp)
• Salt(1 tsp)
• Roasted peanuts(40 g)optional
• Coriander(2 tbsp)optional
• Lime(1)optional

Method

1. 1

   Cut {Stewing beef} into rough bite-size pieces. Peel and cut {Onion} into thick wedges, peel and cut {Potato} into large chunks, finely chop {Garlic}, and grate {Ginger}. Rinse {Basmati Rice} until the water runs mostly clear.

   ~15 min

2. 2

   Heat {Vegetable oil} in a large pot over medium-high heat. Add the {Stewing beef} and cook until browned on several sides. Add the {Onion}, {Garlic}, and {Ginger}, then cook until the onion starts to soften. Stir in {Massaman curry paste} and cook briefly until fragrant.

   ~12 min

3. 3

   Stir in the {Coconut milk}, {Beef Stock}, {Peanut butter}, {Fish sauce}, {Brown sugar}, {Tamarind paste}, {Cinnamon}, and {Cardamom pod}. Add the {Potato} and {Salt}. Bring to a gentle simmer.

   ~8 min

4. 4

   Cover loosely and simmer for 40 minutes, stirring once or twice, until the {Stewing beef} is tender and the {Potato} is soft. If the sauce thickens too much, add a splash of water; if it looks thin, uncover for the last few minutes to reduce.

   ~40 min

5. 5

   Meanwhile, put the {Basmati Rice} in a saucepan with 600ml water. Bring to a boil, cover, and cook on low for 12 minutes. Remove from the heat and rest for 5 minutes, then fluff.

   ~17 min

6. 6

   Spoon the rice into bowls and ladle over the curry. Top with {Roasted peanuts}, {Fresh cilantro}, and wedges of {Lime} for squeezing, if using.

   ~3 min