Massaman Beef curry

Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4. Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

• 85g of Peanuts
• 400ml can of Coconut cream
• 4 tbsp of Massaman curry paste
• 600g stewing cut into strips of Beef
• 450g waxy of Potatoes
• 1 cut thin wedges of Onion
• 4 leaves of Lime
• 1 of Cinnamon stick
• 1 tbsp of Tamarind paste
• 1 tbsp palm or soft light of Brown sugar
• 1 tbsp of Fish Sauce
• 1 red deseeded and finely sliced, to serve of chilli
• to serve of Jasmine Rice