Massaman Beef Curry
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Credit: Mark Jansen, Chef/Partner, Red Lantern, Sydney
The National Culinary Review, January 2014
2 cinnamon sticks
15 cardamom pods
1 t. cumin seeds
1 lemongrass stick
1 (2-inch-long) piece galangal
2 T. vegetable oil
4 T. massaman curry paste
5 lbs. beef bolar blade, cubed for braising
8½ cups coconut cream
4¼ cups water
1 lb. potatoes, peeled, cut in ¾-inch pieces
4 oz. whole shelled peanuts
4 T. fish sauce
2 T. grated palm sugar
1 T. tamarind paste
1. Dry-fry cloves, cinnamon, cardamom and cumin separately until fragrant. Grind together; reserve. Cut top off lemongrass, discard; bash tender bottom section with back of cleaver. Cut galangal into ½-inch-wide pieces. Reserve.
2. Place large wok or pot over medium heat. Add oil; fry massaman curry paste for 1 minute. Increase heat; add beef, stir, seal meat on all sides. Add spices, lemongrass and galangal; stir-fry. Add coconut cream with water; bring to a boil. Reduce heat; simmer gently 1 hour.
3. Meanwhile, put potato pieces in pot of cold water; bring to a boil. Boil rapidly 2 minutes;
strain, refresh. When beef is tender, add potato and peanuts to curry; continue to cook until potatoes
are done. Remove lemongrass. Season curry with fish sauce, palm sugar and tamarind paste.
10 servings (approximately)
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