Mussaman beef curry

Less than 30 mins preparation time
Over 2 hours cooking time
Serves 6-8


Ingredients

For the tamarind water

60g tamarind pulp (available at Asian grocers)

150ml warm water

For the curry paste

10 dried red kashmiri chillies, seeds removed, roughly chopped

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tsp green cardamom seeds (from about 20 green cardamom pods)

16 cloves

1 x 5cm piece cinnamon stick

2 large pieces blade mace (muskatovy kvet)

3 tbsp vegetable oil

200g shallots or onions, roughly chopped

25g garlic cloves, peeled, roughly chopped

1 tsp shrimp paste (available at Asian grocers)

25g fresh root ginger, roughly chopped

2 lemongrass stalks, tough outer leaves removed, soft inner core chopped

120ml coconut milk

For the curry

1.5kg/3lb blade or chuck steak, cut into 5cm/2in chunks

600ml/1 pint coconut milk

6 black cardamom pods (available at Asian grocers or online)

1 x 10cm cinnamon stick

1 tsp salt

300g waxy new potatoes, such as Charlotte

8 shallots, peeled, halved

2 tbsp fish sauce

1 quantity tamarind water (see recipe above)

1 tbsp palm sugar (available at Asian grocers; substitute golden caster sugar if unavailable)

75g peanuts, shells removed, roasted

1 handful fresh Thai sweet basil leaves (optional), to garnish

Preparation method

For the tamarind water
Place the tamarind pulp into a bowl and cover with the warm water. Work the pulp between your fingers to break it down, and so that the seeds are released. Strain the mixture through a fine sieve, reserving the liquid and discarding the fibrous material that is left behind.

For the curry paste
Heat a dry, heavy-based frying pan over a medium heat. Add the dried chillies and fry for 1-2 minutes, shaking the pan frequently to prevent the chillies from burning, until the chillies are lightly toasted. Transfer the chillies to a spice grinder or mortar.

Return the pan to the heat and add the coriander, cumin and cardamom seeds, cloves, cinnamon and blade mace and fry for a few seconds, shaking the pan frequently, until the spices darken slightly and release their aromatics. Add the toasted spices to the spice grinder or mortar and grind or pound to a fine powder.

Heat the oil in a frying pan, add the onion and garlic and fry slowly over a medium heat, stirring occasionally, for 20 minutes or until caramelised. Add the shrimp paste and spice mixture and fry for a further 2-3 minutes.

Transfer the mixture into a food processor, add all of the remaining curry paste ingredients and blend to a smooth paste. Set aside.

For the curry
Place the beef into a heavy-based pan with 350ml of the coconut milk and an equal amount of water. Add the black cardamom pods, cinnamon stick and salt, then bring to a simmer and partially cover the pan with a lid, leaving just a small gap for the steam to escape. Cook for two hours, stirring occasionally, until the beef is just tender.

Meanwhile, peel the potatoes and cut into 2.5 x 2.5 x 1cm pieces.

Remove the lid from the curry and discard the black cardamom pods and cinnamon stick. Stir in the rest of the coconut milk, the potatoes, shallots, the curry paste, fish sauce, tamarind water and sugar and simmer gently, uncovered, for a further 25-30 minutes, or until the potatoes, shallots and beef are tender. Stir in the peanuts.

To serve, spoon the curry into serving bowls and scatter over the basil, if using.