Mussaman-style Beef Curry
This delicious curry dish takes time to prepare, but it is one of my favourite recipes. I promise the end result is well worth the wait!
|1.5kg (3lb)||stewing beef, such as brisket or shin|
|2 tbsp||vegetable oil|
|3 tbsp||Mussaman curry paste|
|225g (8oz)||small new potatoes|
|3 tbsp||chopped roasted peanuts|
|A handful||of fresh coriander leaves|
|For the braising sauce:|
|2||sticks of lemon grass|
|1.2l (2 pints)||tinned coconut milk|
|600ml (1 pint)||hot water|
|3 tbsp||fish sauce (nam pla)|
|2 tbsp||lime juice|
|2 tsp||shrimp paste|
|3 tbsp||finely sliced shallots|
|¼ tsp||freshly grated nutmeg|
|4||kaffir lime leaves or 1 tbsp shredded lime zest|
Cut the beef into 5cm (2in) cubes. Heat a wok or large frying pan and add the oil.When it is very hot and slightly smoking, add the beef and fry for about 10 minutes, until it is brown all over (you will need to do this in several batches to get the best results).
Pour off any excess fat, leaving 1 tablespoon of oil in the pan. Put all the meat back in the pan, add the Mussaman curry paste and stir-fry with the beef for about 5 minutes. Transfer this mixture to a large casserole or pot.
For the sauce, peel off the tough outer layers of the sticks of lemon grass, leaving the tender whitish centre. Cut it into 7.5cm (3in) pieces, crush with the flat of a heavy knife, then add to the casserole with all the remainder of the braising sauce ingredients. Bring to the boil, skim off any fat from the surface and turn the heat down as low as possible. Cover and braise for 1 hour.
Peel and add the potatoes to the casserole and cook for another 30 minutes or until the meat is quite tender. Then remove the lid, turn the heat up to high and boil rapidly for about 15 minutes to reduce and thicken the sauce. Garnish with the chopped peanuts and coriander before serving.