Beef Massaman Curry

 As per usual, I was making a beef curry for us and decided to make a vegan veg one for Sam, there needed to be a couple of adjustments along the way ( and not just the lack of beef ) but otherwise it seemed ok to use roughly the same ingredients.

There are so many recipes out there for this and I was quite befuddled but I had to start somewhere, Slimming Eats is very reliable and also really healthy so , as I wanted to make my own paste , this was where I started.

I had a large joint of silverside in my freezer and it made a great joint, once cut up, for this recipe.

This one I cooked on the stove top in a large flameproof pot.

Ingredients

For the paste

Place all ingredients into a blender or food processor

8 Dried red chillies split with the seeds removed ( I used fresh with the seeds )

4 Tablespoons Hot Water

1.5 Teaspoons Ground Cumin

1.5 Teaspoons Ground Coriander

1/2  Teaspoon Ground Cinnamon

4 Green Cardamom pods split ( use only the seeds inside )

A pinch of Nutmeg

1 Teaspoon salt

1/2 Teaspoon Black Pepper

1 Red Onion chopped

1 Thumb size piece of Ginger or Galangal chopped

5 Fat Cloves Garlic chopped

1 Tablespoon Lemongrass ( I used puree )

1 Teaspoon Shrimp Paste (  I used Fish Sauce )

Blitz to a nice paste and set aside.

For the curry

500gms Lean Stewing Beef ( I used silverside ) - chopped into chunks

180mls Beef Stock

1 x 400g Tin Coconut Milk

1 Large Onion - sliced thinly

400gm Waxy Potatoes

1 Tablespoon Maple Syrup ( or Honey )

1 Tablespoon Tamarind Paste

2 Tablespoons Fish Sauce

2 Bay Leaves

1 Start Anise

1 Cinnamon Stick

Salt and Pepper

20g Chopped Peanuts ( optional ) 

Little slaked cornflour to thicken if necessary

Chopped Coriander to serve

In a frying pan, add a little oil and fry onions gently for about 10 minutes, add all the paste to the pan to cook out the spices taking care for it not to burn.

Add all the ingredients and the paste to your pot or slow cooker, give it a really good stir to combine, place a lid on and cook really gently for a good three hours on the stove stop or on high all day in the slow cooker.

I found that mine didn't need the cornflour as it thickened up beautifully while cooking.

Top with freshly chopped coriander and serve.