Beef Cheek Massaman Curry
Beef Cheek Massaman Curry
Derek Lau
Serves: 8
Preparation time: 30 minutes
Cooking time: Four hours
Difficulty: Medium
Ingredients
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Curry paste
- 6 red chillies, roughly chopped (remove some seeds or use for less heat)
- 1 tbsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground cardamon
- 6 cloves
- ⅓ cup roasted unsalted peanuts
- 5 large shallots, roughly chopped
- 3 cloves garlic, peeled
- 2 sticks lemongrass, white part only
- 1 tbsp brown sugar
- 1 tsp white pepper
- Small bunch coriander stalks (using leaves later for serving so put the stalk into the paste)
Curry
- 2 tbsp vegetable oil
- 1kg beef cheeks, trimmed of sinew
- 1 x 400ml tin coconut cream
- 1 x 400ml tin coconut milk
- 2 tbsp tamarind extract
- 2 cinnamon sticks
- 2 bay leaves
- 500g potatoes, quartered, leave skin on
- 3 tbsp palm sugar
- Juice and zest of 1 lime
- 50ml fish sauce (or to taste; check gluten-free if required)
- ½ cup beef stock, if required
To serve
- Steamed rice
- ¼ cup fried shallots
- ½ red chilli, finely sliced
- Coriander leaves
- Lime wedges
Method
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1. For curry paste, add all ingredients to a food processor and blitz to combine and until a relatively smooth paste forms. If there isn’t enough liquid, add 1 tbsp water to assist in combining.
2. Start the curry by placing a large heavy-based saucepan on a medium-high heat and heating the oil. Add in the beef cheeks and brown on all sides and then remove (you may have to do this in batches).
3. Add in the curry paste and fry until fragrant. If there isn’t enough oil you may have to add another 1 tbsp to assist in frying this off. Add in the coconut cream, coconut milk, tamarind, cinnamon sticks and bay leaves.
4. Add back in the beef cheeks. Cover and cook for 3 ½ hours. If the sauce has reduced too quickly then add in some stock. Give it a stir every now and then to ensure the beef does not stick.
5. With an hour to go, remove the lid and add in the potatoes. Simmer until potatoes are soft and then season with palm sugar, lime, fish sauce.
6. Remove bay leaves and cinnamon stick and serve. Serve with steamed rice, fried shallots, fresh chilli, coriander and additional lime wedges. If you prefer, you can also serve with roti canai (roti paratha).
