Beef Massaman

Directions

1. Sauté some thinly sliced onion (if using) in vegetable oil until it is brown and crisp and leave to dry on kitchen paper.
2. Halve the potatoes and sauté in a little oil until quite brown. Don’t peel the potatoes but cook them in their skins to stop them breaking down later in the sauce.
3. Remove the potatoes and set aside and add the beef. Fry at quite a high heat until nicely browned.
4. Remove the beef from the pan and set aside.
5. Add the Massaman curry paste to the pan and heat until it starts to bubble. Add the can of coconut milk, bring to the boil and then reduce the heat.
6. Add the beef to the pan and stir through.
7. Add the potatoes to the pan and then cover. Cook on a very low heat until the meat is tender, stirring from time to time to prevent burning. Top up the liquid level with water if needed.
8. You can also cook in the oven at 170C/Gas Mark 4. The time taken to cook will depend on the cut of beef, this could be up to 3 hours for a cut like shin beef so check the tenderness from time to time.
9. When the meat has reached the desired stage of tenderness, turn off the heat and allow to stand for five minutes. Some oil may have separated from the coconut and if you wish you can skim off the excess with a spoon. However, an authentic Massaman should always be left with some oil.
10. Adjust seasoning if required.
11. Garnish with the onions and peanuts if using and serve with Jasmine rice.