Massaman is such a pleasingly mild and warming curry – like a hug in a bowl…
Serves: 6
INGREDIENTS
Spices
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
4 whole cloves
Paste
2 tablespoons fish sauce
1 brown onion, roughly chopped
4 cloves garlic
3 red chillies, roughly chopped
½ cup roasted peanuts
Curry
2 x 400ml tins coconut milk
1 teaspoon shrimp paste
½ cup water
2 stalks lemongrass, hard outer leaves removed, bruised
4 whole star anise
1 bay leaf
1.5 kilograms beef cheeks, shin or stewing steak,
cut into 5cm pieces
350 grams baby potatoes (I used coloured gourmet ones)
To serve
¼ cup fried shallots
2 tablespoons chopped roasted peanuts
⅓ cup fresh coriander
METHOD
Spices: Add all the spices to a dry frying pan and toast for
a few minutes until fragrant. Place in a small food processor and whizz or grind in a mortar and pestle.
Paste: Add the paste ingredients to the food processor and whizz together.
Curry: Bring the coconut milk to a boil in a large heavy-based pot, then simmer until the oil has separated and is floating on the top. Add the curry paste and cook for 3-4 minutes. Stir in the shrimp paste, water, lemongrass, star anise and bay leaf. Add the beef, cover and simmer gently for 3½ hours. Remove the lid and simmer for a further ¾ hour. Add the potatoes and simmer for a final 20 minutes until they are cooked through.
To serve: Garnish with fried shallots, roasted peanuts and fresh coriander before serving.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!