Massaman is such a pleasingly mild and warming curry – like a hug in a bowl…
Serves: 6
INGREDIENTS
Spices
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
4 whole cloves
Paste
2 tablespoons fish sauce
1 brown onion, roughly chopped
4 cloves garlic
3 red chillies, roughly chopped
½ cup roasted peanuts
Curry
2 x 400ml tins coconut milk
1 teaspoon shrimp paste
½ cup water
2 stalks lemongrass, hard outer leaves removed, bruised
4 whole star anise
1 bay leaf
1.5 kilograms beef cheeks, shin or stewing steak,
cut into 5cm pieces
350 grams baby potatoes (I used coloured gourmet ones)
To serve
¼ cup fried shallots
2 tablespoons chopped roasted peanuts
⅓ cup fresh coriander
METHOD
Spices: Add all the spices to a dry frying pan and toast for
a few minutes until fragrant. Place in a small food processor and whizz or grind in a mortar and pestle.
Paste: Add the paste ingredients to the food processor and whizz together.
Curry: Bring the coconut milk to a boil in a large heavy-based pot, then simmer until the oil has separated and is floating on the top. Add the curry paste and cook for 3-4 minutes. Stir in the shrimp paste, water, lemongrass, star anise and bay leaf. Add the beef, cover and simmer gently for 3½ hours. Remove the lid and simmer for a further ¾ hour. Add the potatoes and simmer for a final 20 minutes until they are cooked through.
To serve: Garnish with fried shallots, roasted peanuts and fresh coriander before serving.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!