Spiced beef Indian curry

Description:
Tender spiced beef with Indian notes and flavours that you can easily make ahead of a special event.

Main ingredients:
Beef, Vegetables, Rice, Sugar, Nuts, Oil, Chilli, Spice, Stock/Broth

Cuisine:
Indian

Ingredients:
170g unsalted peanuts
2 x 400ml tin coconut milk
8 tbsp massaman curry paste
1kg stewing beef
900g waxy potatoes, cut into 2½cm chunks
2 onions, cut into thin wedges
8 dried kaffir lime leaves (available in large supermarkets)
1 ½ cinnamon sticks
2 tbsp tamarind paste
2 tbsp palm or soft light brown sugar
2 tbsp fish sauce
2 red chilli’s, deseeded and finely sliced, to serve
Jasmine rice, to serve

Method:
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper.
Roast the peanuts on the prepared tray for 5 minutes until golden brown.
Allow to cool completely then roughly chop.
Reduce the oven temperature to 180°C / 350°F / Gas mark 4.
Heat 4 tablespoons of coconut milk in a large casserole dish.
Add the curry paste and fry for 2 minutes, then stir in the beef and brown in batches, transferring the beef to a dish as it browns.
Stir in the rest of the coconut milk with half a tin of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts.
Bring to a simmer, then cover with either a lid or with kitchen foil and cook for 2 ½ hours in the oven or until the beef is tender.
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice on the side.