Massaman Curry with Beef Cheeks and Steamed Rice - Shane's Quality Butchery


Massaman Curry with Beef Cheeks and Steamed Rice






Curry paste
7 red chillies, roughly chopped (remove some seeds for less heat)
1tbsp coriander seeds, toasted
3tsp cumin seeds, toasted
1/2tsp cardamom seeds, toasted
6 cloves
1/3cup roasted unsalted peanuts
2 large onions, roughly chopped
1tbsp brown sugar
2 cinnamon quills
2 bay leaves
1 tbsp coconut oil
1kg beef cheeks, trimmed of sinew
400ml tin coconut cream
400ml tin coconut milk
200ml beef stock
500g desiree potatoes, quartered (skin-on so they hold their shape)
3tbsp brown sugar
juice and zest of 1 lime
50ml fish sauce (or to taste; check gluten-free if required)
200g toasted peanuts
Steamed rice to serve

A delicious beef recipe for the whole family



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.