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

Chop the potatoes into cubes, there is no need to peel them. Place in a saucepan with the salt and cover with cold water. Bring to a simmer and cook until the potatoes are soft. This could take anywhere from 5 - 15 minutes, depending on the type of potato and the size you have cut them. Drain well.

Step 4

Finely chop the onion and garlic. I peel and roughly chop them and then pulse them in a food processor. You can also do this by hand.

Step 5

Heat the oil in a cast iron pan or ovenproof frying pan over a moderate heat and add the onion and garlic. Cook for around 5 minutes until soft, stirring from time to time.

Step 6

Remove from the pan. Set half aside and add the other half to a mixing bowl with the minced beef, 2 tablespoons massaman paste and the salt.

Step 7

Mix the beef thoroughly to incorporate the paste, salt, onion and garlic mix. The easiest way to do this is with your hands.

Step 8

Use an ice cream scoop to scoop out the meatballs. The one I use is roughly 30ml in size and I made 20 x 35g meatballs. Roll the meatballs with your hands to create a smooth, round shape.

Step 9

Put into the pan you cooked the onion and garlic in, (there is no need to wash it) and place in the centre of a preheated oven for 10 minutes.

Step 10

Remove the meatballs from the pan and set aside. Remember that the handle of the pan will be very hot as it has been in the oven. Be very careful and remember to use an oven glove to hold the pan.

Step 11

Add the remaining onion and garlic and remaining 3 tablespoons of massaman curry paste to the pan. Cook over a moderate heat until aromatic, around 2 minutes, stirring continuously.

Step 12

Add the coconut milk and peanut butter to the pan and stir to thoroughly mix.

Step 13

Make up the beef stock and add with the palm sugar, fish sauce, and tamarind paste.

Step 14

Mix well and add the meatballs and potatoes back to the pan. Cook over a moderate heat, lid off, stirring from time to time, for 30 minutes.

Step 15

Cook your rice as the meatballs cook.

Step 16

To serve: top the curry with chopped coriander, slices of chilli and lots of chopped salted peanuts. Serve piping hot over hot rice. Delicious served with wedges of lime.