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Slow Cooked Beef and Cashew Massaman Curry

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!

Serves

6

The star of the show

shemins-cassia-cinnamon-bark

Shemin's Cassia Cinnamon Bark

Warm, sweet and aromatic cinnamon bark. Perfect for slow-cooked curries and spice blends. Adds comforting depth.
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Add to cart £1.95
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Gluten free Dairy free
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spice-iconMedium

Shemin’s Indian Curry Paste

Our multi-award winning paste will be your new secret when it comes to Indian cooking. 

Add to carta-icon£6.50

Ingredients

  • 100g unsalted cashew nuts
  • 3 tbsp sunflower or vegetable oil
  • 700g lean diced beef
  • 2 large onions, sliced
  • 100g Shemin’s Massaman Curry Paste
  • 400ml tin full-fat coconut milk
  • 400ml beef stock (made with ½ stock cube)
  • 1 Shemin’s Cassia Cinnamon Bark
  • 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
  • Shemin’s Indian Breads

How to make Slow Cooked Beef and Cashew Massaman Curry

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, blitz the toasted cashews in a small food processor until finely ground. Stir into the curry and check the seasoning.
  6. 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.

Pair it with

shemins-cassia-cinnamon-bark
(0)

Shemin's Cassia Cinnamon Bark

Warm, sweet and aromatic cinnamon bark. Perfect for slow-cooked curries and spice blends. Adds comforting depth.
Add to cart £1.95
Shemin's Massaman Curry Paste
Vegetarian Gluten Free
(18)
Medium Medium

Shemin's Massaman Curry Paste

Shemin’s Massaman Curry Paste is made in small batches using fresh herbs, spices and our original family recipe. We combine Thai ingredients like lemongrass and galangal with warming spices including cloves, cinnamon and cardamom. It creates a rich, comforting curry with layers of flavour that develop as it cooks.
Add to cart £4.75
4 Garlic Naan Breads
Vegetarian
(4)
Chilli Free Chilli Free

4 Garlic Naan Breads

Shemin’s Garlic Naan Breads are made the traditional way, hand stretched and flame baked for a soft, fluffy texture. With a generous garlic flavour, they’re ideal for scooping up sauces and adding extra depth to your meal.
Add to cart £3.45

Loved by curry enthusiast globally

tik Verified curry lover

After so many years the quality of your products remains true. Thank you team Shemins!

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tik Verified curry lover

Many thanks as always, going to try out your new Tikka paste, after all these years it will be interesting to taste the difference Cheers, Syd Roberts

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tik Verified curry lover

Have used fora few years now. Love it. Looking forward to trying the tikka curry paste

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tik Verified curry lover

Great service and products thanks

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tik Verified curry lover

Brilliant fantastic selection of everything

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tik Verified curry lover

Love your pastes. We’re not adventurous enough with what we cook. Need to look at your recipe suggestions more

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