Consuming Passions - Worldwide Events Managers

Massaman Curry of Beef

Serves: 4

Notes

An adaptation of a Muslim classic. Although I’ve used beef here, other meats may be substituted.

Ingredients

• 750g lean beef, cut into small cubes
• 500g potatoes, wahsed and cut into small cubes
• 2 tsp tamarind paste (optional)
• 150ml coconut milk
• 2 bay leaves
• Oil for frying
• Curry paste
• 1 tsp peppercorns
• 2 tsp coriander seeds
• Seeds from 6 or so cardamom pods
• 2 tsp cummin seeds
• 3 or 4 cloves
• 6 or 7 cloves garlic
• 4 or 5 shallots
• 1 Tbsp dried shrimps (or 2 tsp shrimp paste) (optional)
• 1 tsp chopped peeled lemon grass stalk (optional)
• 1 tsp grated lime or lemon rind

Method

Mix together peppercorns, coriander seeds, cardamom, cummin, and cloves and toast in a dry frying pan over medium heat for 2 or 3 minutes, making sure they do not burn. In a mortar or blender, grind the spices along with remaining paste ingredients. Brown beef in a little oil, remove. Brown potatoes in a little oil. Remove. Gently fry up curry paste in a little oil, stirring constantly. If using, dissolve tamarind paste in a little water and strain on top of curry paste. Bring mixture to the boil and allow to reduce a little. Stir in coconut milk. Add beef, potatoes and bay leaves and allow to simmer gently until beef is cooked. Depending on size of cubes, this could take an hour or so. Don’t cover the pan or the mixture is likely to curdle. Stir occasionally, making sure you don’t break up the potatoes towards end of cooking time. Serve with vast quantities of steamed or boiled rice.