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https://www.lifestylefood.com.au/recipes/22805/massaman-beef-curry

LifestyleFOOD.com.au

Massaman Beef Curry
Recipe by Weigh It Up

Ingredients

  • 1 teaspoon ground chili

  • 3 teaspoons ground ginger

  • 2 teaspoons cumin seeds

  • 5 cardamon pods, crushed

  • 1 red onion, chopped

  • 4 cloves garlic, crushed

  • 1 lemongrass stalk, white part only, finely chopped

  • 2 tablespoons chopped coriander roots, plus few sprigs to serve

  • 1 tablespoon tamarind paste*

  • 400g oyster blade or chuck steak, diced

  • 270ml light coconut milk

  • 1 tablespoon Norbu sweetener

  • 1 tablespoon fish sauce

  • 250g dutch cream potatoes, cut in quarters

  • 400g tin black beans (turtle), well rinsed

  • 200g fresh green beans, trimmed and cut in thirds

  • 1 tablespoon lemon juice

  • 15g roasted peanuts, roughly chopped

Method

  • 1.

    Preheat oven to 160 C.

  • 2.

    Pound chili, ginger, cumin, cardamom and 1 teaspoon salt in pestle & mortar. Blitz onion, garlic, lemon grass, coriander and tamarind to make a smooth paste and mix with dry spices.

  • 3.

    Heat a flameproof casserole dish over high heat, spray with oil and cook beef in two batches until brown and set aside.

  • 4.

    Spray dish again and add curry paste and cook for a few minutes, or until fragrant.

  • 5.

    Return beef to dish and add coconut milk, Norbu, fish sauce and ¾ cup water and bring to the boil. Cover and cook for two hours in the oven.

  • 6.

    Add potatoes and black beans cook for another 45 minutes, add green beans and cook another 15 minutes.

  • 7.

    Stir in lemon juice, scatter over peanuts and coriander to serve.

Notes

Pressure Cooker Method: Brown meat and spice paste in the pressure cooker, add milk, sugar, fish sauce and ¼ cup water and cook on high for 20 minutes. Release pressure according to manufacturer’s instructions, add potatoes and black beans and cook for another 10 minutes. Release pressure again, add green beans and bring to the boil, simmering to reduce if sauce needs to thicken. Stir in lemon juice, scatter over peanuts and coriander to serve.

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