Ox Cheek Massaman Curry

1. Preheat the oven to 160°C / 140°C Fan/ Gas Mark 3.
2. Heat a large, lidded, flameproof casserole dish over a medium–high flame. Once hot, add 4 tablespoons of the coconut cream from the coconut milk and all of the curry paste. Fry for 1-2 minutes, stirring frequently, until aromatic. Add the ox cheek, stirring frequently, and fry for another 4 minutes, or until browned on all sides.
3. Add the remaining coconut milk, peanut butter, chopped tomatoes, stock, potatoes, onion, add sugar, fish sauce and most of the lime juice. Bring to the boil and simmer for 2 minutes, then remove from the heat.
4. Cover with the lid and transfer to the oven to cook for 2½–3 hours, or until the meat is meltingly tender.
5. Taste and, if necessary, adjust the seasoning with more fish sauce and lime juice.
6. Garnish the curry with sliced chilli, peanuts and coriander leaves and serve immediately, with the rice and lime wedges on the side and Shemin’s Indian Breads.

Tip: You can also make this recipe in a slow cooker. Cook for 4 hours on high or 6 hours on low.