Beef Massaman

So this will be my last post for a fortnight or so whilst i go on a jaunt to Thailand! Pad Thai here i come! In the spirit of Thai, i thought i'd cook many people's favorite Thai curry, the Muslim derived Beef Massaman. Mild, creamy and sweet, with large chunks of ever-so-tender beef and potato, massaman is one of my favorite curries overall. The addition of a bit of extra tamarind in this recipe adds a little to the complexity of flavour, balancing heat, saltiness and sourness.

On a side note, i also planned on posting the recipe to raspberry and white chocolate macaroons. Unfortunately, my first attempt at these delicious snacks did not turn out so well. I can't get the shells off the baking paper!!!

Ingredients (Serves 8 as main, 12 as part of a banquet)

Massaman Paste (Makes around 5 tbsp)

• 8 shallots, peeled and chopped
• 8 garlic cloves, peeled and chopped
• 1 5cm piece lemon grass, chopped
• 5 cloves
• 1 stick cinnamon
• 5 cardammom pods
• 2 star anise
• 10 dried chillies, chopped
• 1 tbsp oil + 2 tbsp
• 1 2 inch piece galangal
• 1/2 tsp shrimp paste
• 1 tsp peppercorns
• 1 tbsp coriander seeds,
• 1 tsp cumin seeds 

Massman Curry

• 1.5kg stewing beef cut into 1-2 inch chunks
• 5 medium potatoes cut into 1-2 inch chunks
• 5 tbsp massaman curry paste
• 2 cups coconut milk
• 1 stick cinnamon
• 3 tbsp tamarind paste
• 1/2 cup sugar (palm sugar is best if you have it)
• 2 bay leaves
• Salt to taste
• 1 cup cashews

Method

Massaman Curry Paste

Take all of the dry spices and place in a dry frying pan
Heat over medium heat until fragrant (about 5 minutes)

Transfer to a food processor and blend until you get a fine powder. Set aside

Heat the 1 tbsp oil in the frying pan over medium heat
Add the shrimp paste, onions, galangal and garlic and saute until beginning to brown.

Transfer with the powder, remaining oil and lemon grass to food processor and blend into a paste.

Refrigerate until needed

Massaman Curry

In a large pot combine the coconut milk and paste over medium heat

Bring to a simmer, stirring, until the oil begins to rise to the surface
Add the beef and stir to coat all of the pieces

Add enough water to cover the beef
Add the cinnamon, bay leaves, salt and sugar.

Bring to a low simmer and cook until beef is tender
Add the potatoes and cashews and cook until the potatoes are tender.

Serve with rice.