Massaman curry

Cooking Meat Massaman curry

Start stewing! A great winter warmer is here.

Lables: Low carb Egg free Gluten free Lactose free Wheat free
  1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in dish. Add onion. Cook, stirring, for 3 minutes or until softened. Add curry paste. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, coconut milk, potato, bay leaves, cinnamon, cardamom, fish sauce, lemon juice and sugar. Cover. Bring to the boil.
  3. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard cinnamon and cardamom. Serve with rice, peanuts and coriander.

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2 tbsp Alfa One rice bran oil
750g gravy beef, trimmed, cut into 3cm cubes
1 brown onion, halved, thinly sliced
1/3 cup massaman curry paste
1 1/2 cups Massel chicken style liquid stock
270ml can coconut milk
2 large desiree potatoes, peeled, cut into 3cm pieces
2 dried bay leaves
1 cinnamon stick
4 cardamom pods, bruised
1 tbsp fish sauce
1 tbsp lemon juice
2 tbsp brown sugar
Steamed rice, chopped dry-roasted peanuts and fresh coriander leaves, to serve

Adv

Autors
Preparation time
15
Cooking time
2:21
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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