Beef with Potatoes in Muslim Curry (Gaeng Masaman)

Ingredients :

4 tbsp coconut cream

625ml coconut milk

3 bay leaves

2 tsp whole black peppercorns

2cm piece of cinnamon stick

4 whole cardamom pods

salt, to taste

375g stewing beef, cut into 2cm cubes

6 tbsp muslim curry paste

4 small potatoes, quartered and deep fried

2 tbsp roasted peanuts

2 tbsp fish sauce

1 tbsp palm or brown sugar

2 tbsp tamarind water

2 medium onions, cut into wedges

Method :

Combine 2 tablespoons of the coconut cream, the coconut milk, bay leaves, black peppercorns, cinnamon, cardamom and salt in a large saucepan. Bring to the boil. Reduce the heat to a simmer and add the beef. Cook for 15-20 minutes, until the beef is tender. Meanwhile, heat the remaining coconut cream in a medium saucepan over a medium heat. When the oil starts to separate from the cream, add the curry paste. Cook, stirring continuously, for 2-3 minutes. Add the potatoes and peanuts. Cook, still stirring, for 1-2 minutes, or until the potatoes and peanuts are well coated with the paste. Add the beef and its cooking liquid, the fish sauce, palm or brown sugar, tamarind water and onion. Simmer over a medium heat for 8-10 minutes, or until the beef is tender. Check the seasoning, the dish should be sweet and tangy. Add a little fish sauce, sugar or tamarind water if necessary. Serve hot.

Probably the most famous of Thai dishes, this curry is usually cooked with beef, although other meats or vegetables can be used instead. The influence of Mogul cuisine is very evident in the use of dry, fragrant spices such as cardamom, bay leaves, mace and cinnamon. The dish is a must for festivals.

Serves 4 - 6