This classic massaman curry has a divine rich coconut sauce and slow cooked beef that falls apart at a mere touch. What an absolute treat!

Ingredients

100g unsalted cashew nuts

3 tbsp sunflower or vegetable oil

700g lean diced beef

2 large onions, sliced

400ml tin full-fat coconut milk

400ml beef stock (made with ½ stock cube)

1 tbsp palm sugar (or light brown sugar)

½ tbsp Thai fish sauce (or soya sauce)

300g baby new potatoes

To serve

50g unsalted cashew nuts

1 red chilli, deseeded and thinly sliced

roughly chopped coriander leaves

cooked jasmine or basmati rice

Method

Preheat the oven to 160°C, fan 140°C, gas 3. Place the cashews on a baking tray and toast in the oven for 12-14 minutes until light golden brown, then set aside. Meanwhile, heat 1 tablespoon of the oil in a large non-stick casserole or deep lidded frying pan. Season the beef and brown in batches over a high heat, adding a further 1 tablespoon oil as necessary. Set aside in a bowl as each batch is browned.
Reduce the heat to medium and fry the onion in a further tablespoon of oil for 5-7 minutes until softened and golden brown. Add Shemin’s Massaman Curry Paste with a splash of water and cook, stirring, for 1 minute more.
Add the coconut milk, stock, cinnamon stick, sugar, fish sauce and bring to a simmer. Return the beef to the pan, cover and cook for 2 ½ hours in the oven.
Halve the potatoes and add to the curry after 2½ hours. Add some water if the sauce looks too dry. Return it to the oven for a further 45 minutes until both the beef and the potatoes are tender.
Meanwhile, blitz the toasted cashews in a small food processor until finely ground. Stir into the curry and check the seasoning.
To serve, toast and roughly chop the 50g cashews. Scatter them over the curry with the chilli and coriander. Serve with rice and Shemin’s Indian Breads.

Serves 6

Recipes

Slow Cooked Beef and Cashew Massaman Curry