Beef Massaman Curry

Beef Massaman Curry
 
 
An easy tasty curry served with rice & lemon wedges. The lemon squeezed over the top compliments this really well .
This serves 6 - 8 people.
 
INGREDIENTS
  • peanut oil
  • 2 kg chuck steak - diced about 40 mm squares
  • 2 LARGE onions chopped finely
  • 2 tablespoons fresh ginger finely grated ( about a 2 inch piece )
  • 1 jar of massaman paste ( I used volcom)
  • 1 & 1/4 cup beef stock 400 ml can coconut milk
  • 2 slightly rounded tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 5 or 6 potatoes cut into approx 30 mm cubes
  • 1 cinnamon stick
  • Roasted peanuts - buy raw peanuts & dry fry them on medium heat.
  • Get all ingredients ready.
  • You will need a 12 inch camp oven.

 

METHOD
 
  • Heat camp oven , once warm add a dash of oil. Highish heat to fry.
  • Brown meat in 4 batches adding a dash of oil ( about a tablespoon) each time you add a batch.
  • As you brown each batch of meat transfer to a bowl or tray. Cover to stop birds & flies.
  • Reduce heat to around medium and add onions & ginger.
  • Cook - stirring until onions are softened.
  • Add massaman paste - cook stiring until you can smell it. About 1 - 2 minutes.
  • Add beef stock, coconut milk, sugar & fish sauce. Bring to boil Add meat, stir. Add potatoes, stir. Then cinnamon stick . Push it under in centre.
  • Bring back to boil.
  • Reduce heat to LOW , pop lid on. Should just gently bubble.

 

I always place 2 - 3 heatbeads on lid to maintain nice top heat. Cook until beef & potatoes are tender. About 1.5 - 2 hours stirring occasionally. Add a little more stock if you feel its not as liquid as it should be. You can use bigger chunks of meat & quartered potatoes. Cooking time will be longer. Happy Cooking

 

Recipe & Images courtesy Lisa Turner