Massaman Curry with Beef Cheeks and Steamed Rice
|7||red chillies, roughly chopped (remove some seeds for less heat)|
|1tbsp||coriander seeds, toasted|
|3tsp||cumin seeds, toasted|
|1/2tsp||cardamom seeds, toasted|
|1/3cup||roasted unsalted peanuts|
|2||large onions, roughly chopped|
|1||tbsp coconut oil|
|1kg||beef cheeks, trimmed of sinew|
|400ml||tin coconut cream|
|400ml||tin coconut milk|
|500g||desiree potatoes, quartered (skin-on so they hold their shape)|
|juice and zest of 1 lime|
|50ml||fish sauce (or to taste; check gluten-free if required)|
|Steamed rice to serve|
A delicious beef recipe for the whole family
LET’S START …
For curry paste, add all ingredients to a food processor and blitz to combine and until a relatively smooth paste forms. If the mixture keeps catching, add one tablespoon of water to help smooth the paste.
Place a large heavy-based saucepan over medium-high heat. Dry roast the cinnamon quills and bay leaves for 30 seconds. Add the coconut oil and the beef cheeks and brown briefly on all sides. Remove the beef cheeks and set aside.
Add the curry paste and cook until it becomes fragrant and splits. Add the coconut cream and coconut milk.
Return the beef cheeks to the saucepan. Cover and cook over low heat for 4 hours. Check after 4 hours, if they are not quite falling apart cook for 30 mins more. Keep an eye on it, the sauce should reduce enough so by the end of the cooking time it is only just covering the beef. If it is reducing too quickly, top up with ½ cup of stock or water.
Remove the lid, add the potato and simmer until the potatoes are soft (about 20 minutes). Season to taste with the sugar, lime and fish sauce.
Remove the cinnamon stick and bay leaves. Serve with steamed rice and toasted peanuts.