Massaman Curry
Using canned potatoes is a fantastic hack when you’re short of time or out and about. They’re flavour sponges and melt into the sauce – use them with pride!
Ingredients
500g stewing beef
85g peanuts
2 shallots
5 cloves garlic, peeled
1 tbsp ginger, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp light brown sugar
1 stick lemongrass
1 tbsp fish sauce
1 red chilli
400g coconut milk
Kaffir lime leaves
Can of potatoes
1 cinnamon stick
Method
1. Set your barbecue to approximately 200°C. Salt the stewing beef, before skewering it and placing directly on the grates. Sear all over and set aside.
2. Heat a large cast iron pan on the grates and dry toast the peanuts for 5 minutes until they smell fragrant. Remove from the pan and bash them with a mortar and pestle until coarse.
3. Place the nuts, shallots, garlic, ginger, spices, sugar, lemongrass, chilli, fish sauce and 2 tbsp coconut milk in a blender and blitz until you’ve got a thick paste.
4. Spoon the paste into the large cast iron pan and cook it out for five minutes. Pour in the remaining coconut milk, kaffir lime leaves, can of potatoes, cinnamon stick and the seared beef. Give it a good stir through and allow it to gently simmer for 1½-2 hours, stirring from time to time.
Photo credit: Nick Hook
More Recipes Ideas
Method
1. Set your barbecue to approximately 200°C. Salt the stewing beef, before skewering it and placing directly on the grates. Sear all over and set aside.
2. Heat a large cast iron pan on the grates and dry toast the peanuts for 5 minutes until they smell fragrant. Remove from the pan and bash them with a mortar and pestle until coarse.
3. Place the nuts, shallots, garlic, ginger, spices, sugar, lemongrass, chilli, fish sauce and 2 tbsp coconut milk in a blender and blitz until you’ve got a thick paste.
4. Spoon the paste into the large cast iron pan and cook it out for five minutes. Pour in the remaining coconut milk, kaffir lime leaves, can of potatoes, cinnamon stick and the seared beef. Give it a good stir through and allow it to gently simmer for 1½-2 hours, stirring from time to time.
Photo credit: Nick Hook
