Step 1

Collect together your equipment (see Recipe Notes below) and ingredients.

Step 2

Preheat the oven to Fan Oven 180°C /200°C/400°F/Gas 6

Step 3

Make the curry: heat ½ tablespoon oil in a cast iron casserole over a moderately hot heat. Add half the beef and sear on all sides. Remove from the pan. If necessary add a little more oil and sear the remaining half of the beef. Return all the beef to the pan.

Step 4

Finely chop the onion and garlic – I do this in a food processor.

Step 5

Add the onion and garlic to the pan and just cover with water, ensuring all the ingredients are covered.

Step 6

Bring to a gentle simmer, cover and cook for 2 hours. The beef should be falling apart.

Step 7

Meanwhile cook the potatoes: toss the potatoes in ½ tablespoon oil on a baking tray. Cook in a preheated oven for 20 – 40 minutes until the skin has browned and the inside of the potato is soft. Cooking time will depend on the size of your potatoes.

Step 8

Back to the beef: strain the stock from the beef.

Step 9

Bring the stock to the boil and reduce to approximately 100ml.

Step 10

Meanwhile, open 1 tin of coconut milk and spoon the coconut cream off the surface. This is likely to be about half the can. Put it into your cast iron casserole along with the Massaman Curry Paste. Cook over a moderate heat, stirring, for 2 minutes until fragrant.

Step 11

Slice the roast potatoes into 5mm disks.

Step 12

Return the beef and onions to the pan along with the peanut butter, (if using) palm sugar, fish sauce, tamarind paste, sliced roast potatoes and 1 whole tin of coconut milk.

Step 13

Bring to the boil and add the reduced beef stock.

Step 14

Ensure everything is piping hot and serve over plain or coconut rice garnished with chopped peanuts or cashews (if using) and some chopped coriander.