Beef massaman curry

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• PeanutsUnsalted85 g
• Coconut milk400 ml
• Massaman curry paste4 tbsp
• Stewing beefCut into large chunks600 g
• Waxy potatoesCut into 2.5 cm chunks450 g
• OnionCut into thin wedges1
• Kaffir lime leavesDried4
• Cinnamon stick1
• Tamarind paste1 tbsp
• Palm sugar (or soft light brown sugar)1 tbsp
• Fish sauce1 tbsp
• Red chilliSliced, deseeded1
• Jasmine rice (to serve)

1. 1

   Preheat the oven to 200°C (180°C fan). Spread the peanuts on a tray and roast for 5 mins until golden, let them cool slightly, then chop roughly. Lower the oven to 180°C (160°C fan).

2. 2

   In a large lidded casserole, warm 2 tbsp of the coconut milk (use the thick cream from the top, if there is any). Fry the curry paste in it for 1 min, then add the beef and stir until it is coated and sealed on all sides.

3. 3

   Add the remaining coconut milk and half a can of water. Add the potatoes, onion, tamarind, sugar, fish sauce, cinnamon and lime leaves, plus the majority of the peanuts. Once it simmers, cover and cook in the oven for 2 hrs, until the beef is tender.

4. 4

   Top with sliced chilli and the rest of the peanuts, and bring the dish to the table with jasmine rice.