Light beef massaman curry with potatoes and peanuts

Ingredients

For 1 serving

• Beef stew meat120 g
• Potatoes150 g
• Onion60 g
• Coconut milk80 ml
• Beef broth250 ml
• Red curry paste20 g
• Cinnamon1 pinch
• Cardamom1 pinch
• Peanuts10 g
• Tamarind10 g
• Fish sauce2 teaspoons
• Peanut oil1 teaspoon

Contains: nuts, shellfish, fish, celery,

Method

1. Pat the stewing beef dry and cut into cubes of about 3 cm if the pieces are large; cut the onion into wedges. Soak the tamarind in 3 tablespoons of hot water.
2. Heat the groundnut oil in a casserole over medium-high heat and brown the beef for 4 minutes, turning, until well browned on all sides.
3. Add the onion, red curry paste, cinnamon and cardamom and toast for 1 minute, stirring, until fragrant.
4. Pour in the coconut milk and beef stock, bring to the boil, cover and simmer gently for 35 minutes, until the meat begins to turn tender.
5. Meanwhile peel the potatoes and cut into 3 cm chunks. Mash the tamarind into its water and strain, discarding seeds and fibres.
6. Add the potatoes, strained tamarind and fish sauce and cook uncovered for 15 more minutes, until the potatoes are tender and the sauce is thick.
7. Roughly chop the peanuts and scatter over the massaman when serving.