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Ingredients
Method
- 1 tbsp oil
- 1kg beef topside
- 10 sliced shallots
- 350g massaman curry paste
- 3 cardamom pods
- 2 x 400g tins of coconut milk
- 400g tin of chickpeas, drained
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 2 tbsp fish sauce
- 750g new potatoes, halved
- 2 red chillies, 1 slit, 1 chopped
- 20g torn Thai basil leaves
- Preheat the oven to 160C. Heat the oil in a lidded casserole, pat the beef dry and season well, then fry on all sides to brown all over. Remove from the casserole and set aside. Toss the shallots into the pan and cook for 8 mins, then stir in the massaman paste and fry for 2 mins. Stir in the cardamom, coconut milk, tamarind, chickpeas, sugar, fish sauce and the slit chilli, then return the beef to the pan and bring to a simmer.
- Pop a piece of baking paper on the curry’s surface and cover with the lid, then roast in the oven for 2 hours. Add the potatoes to the casserole and cook for another 2 hours, or until everything is tender. Remove the beef to a plate and cover with foil, then set the casserole on the hob and simmer for 10 mins – uncovered – to slightly thicken. Shred the meat, stir into the curry sauce, then serve scattered with basil and chopped chilli.
4 hrs 30 mins
6 serving
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