Name: Massaman Curry Recipe
Total time: 156 min
Yield: 4
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Start stewing A great winter warmer is here. 

How to make Massaman Curry Recipe

Claire Brookman

Crawler

Indian

<p>Start stewing A great winter warmer is here. </p>

Non Vegetarian

Alfa one rice bran oil

Gravy beef,  trimmed,  cut into 3cm cubes

Brown onion,  halved,  thinly sliced

Massaman Curry Paste

Massel chicken style liquid stock

Can Coconut Milk

2 large desiree potatoes,  peeled,  cut pieces

Dried bay leaves

Cinnamon

Cardamom pods,  bruised

Fish sauce

Lemon juice

Brown sugar

Steamed rice,  to serve

Dry roasted peanuts,  chopped,  to serve

Preheat oven to 180c/160c fan-forced. Heat half the oil in a heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

step 1

Heat remaining oil in dish. Add onion. Cook, stirring, for 3 minutes or until softened. Add curry paste. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, coconut milk, potato, bay leaves, cinnamon, cardamom, fish sauce, lemon juice and sugar. Cover. Bring to the boil.

step 2

Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard cinnamon and cardamom. Serve with rice, peanuts and coriander.

step 3

Taste

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