Musaman Beef Curry Recipes

BEEF MASSAMAN CURRY

Steps:

• 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 milk (use the cream on top if there is any) 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.

MUSAMAN BEEF CURRY

Steps:

• Cut steak into 3cm cubes.
• Heat oil in large saucepan, cook steak, stirring, over high heat until steak is browned all over.
• Remove steak from pan, drain on absorbent paper.
• Add potato and onion to same pan, stir over high heat until lightly browned.
• Stir in musaman curry paste, stir over heat 1 minute.
• Stir in coconut cream, then stir in steak, combined tamarind concentrate, the water and sugar, bring to a boil; reduce heat, simmer uncovered for about 45 minutes or until meat is tender and mixture has thickened.
• Musaman Curry Paste: Combine onion, garlic, lemongrass, chilli, seeds, cardamon pods, nutmeg, cloves and peppercorns in a small bowl, sprinkle onto oven tray; bake in moderate oven for 10 minutes, cool.
• Blend or process shrimp paste and the water until combined.
• Add spice mixture a few spoonfuls at a time; blend or process until finely chopped.

BEEF MASSAMAN CURRY

Steps:

• Heat oil in a wok over high heat. Stir in curry paste and heat until bubbling. Add beef and coconut milk; cook and stir until beef is browned, 7 to 10 minutes.
• Stir in potato, onion, fish sauce, lemon juice, chili peppers, lime leaves, and brown sugar. Cook for 5 minutes, reduce heat, and simmer until beef is tender, 20 to 30 minutes. Sprinkle peanuts on top.

THAI BEEF MASSAMAN CURRY

Steps:

• Trim meat of excess fat and sinew and cut into 2-3cm cubes.
• Heat the oil in a heavy-based pot and fry the onion until brown.
• Add the meat, season and continue to brown all over.
• From top of the coconut milk tin, scoop out the thick cream and add to the pot.
• Add curry paste, lower the heat and cook gently for about 5 minutes.
• Add the water, remaining coconut milk, cinnamon and bay leaves and simmer, covered, for 1 hour.
• Add the potatoes and cook for another 30 min or until the meat and potatoes are tender. You may need to add a little water as the curry is cooking.
• Season to taste with fish sauce, palm sugar (see TIP) and tamarind paste.
• Garnish with peanuts and coriander and serve with steamed basmati or jasmine rice.
• ---TIP---.
• Shaving palm sugar can be a pain, especially when the sugar is a little dried out. I buy it in discs, so now I just pop a disc in a cup with a little water (about 1 T) and microwave it on high for 30 seconds. Stir, and you will find it dissolves. You can then add this liquid to your curry to taste.