Beef Massaman Curry Recipe
Slow Cooked Beef Massaman Curry - Rich chunky beef during a spicy home sauce with freshly baked potatoes. Perfect comfort food!
INGREDIENT
1 purple onion , chopped
3 light red chilies - roughly chopped (or use less, counting on your taste) - I used fresno chilies 3 light red chilies - roughly chopped (or use less chilies, counting on how hot you like) - I used Fresno peppers
2 tbsp. 2 tsp ground coriander. At c. Ground coriander
2 teaspoons of cumin 2 teaspoons of cumin
1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
1/2 teaspoon white pepper 1/2 teaspoon white pepper
3 cloves of garlic, peeled 3 cloves of garlic, peeled
2 lemongrass stalks - outer leaves removed, finely chopped inside (or replace with 2 teaspoons lemongrass paste) 2 lemongrass - outer leaves removed, softer inner finely chopped (or replace with 2 teaspoons coffee lemongrass paste)
1 teaspoon chopped ginger 1 teaspoon chopped ginger
1 teaspoon shrimp paste - optional, usually also gluten free, but better check 1 teaspoon shrimp paste - optional, usually also gluten free, but better check it
3 teaspoons of fish sauce - confirm it is a gluten free brand if necessary 3 teaspoons fish sauce -, confirm it is a gluten free brand if necessary
1 teaspoon sugar 1 teaspoon sugar
small bunches of fresh cilantro / coriander stalks - you'll use the leaves later for serving, so just wrap them during a small damp cloth to stay them fresh - alittle bunch of fresh cilantro stalks - you'll use the leaves later to serve, then just wrap them during a small damp cloth to stay them fresh
1/2 teaspoon salt 1/2 teaspoon salt
Other curry ingredients:
2 tablespoons oil 2 tablespoons oil
1.5 tablespoons cornstarch - (cornstarch) 1.5 tablespoons cornstarch - (cornstarch)
1 kg (2 1/4 lb) chopped steak - chopped into pieces 1 kg (2 1/4 lb) chopped steak - dig pieces
1/4 teaspoon salt 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly ground black pepper
400 mL (1 2/3 cups) beef stock - 2 cubes of broth with water is ok - use kallo beef stock for gluten free 400 mL (1 2/3 cups) beef stock - 2 broth cubes with water is ok - use broth kallo beef for gluten free
400 g (14 oz) coconut milk - generally gluten free, but countercheck 400 g (14 oz) coconut milk - generally gluten free, but check again
500 g (1 pound) new small potatoes - (larger cut in half) 500 g (1 pound) new small potato - (larger cut in half)
Squeeze 1 lime, 1 lime
Serve:
Boiled rice
Chopped fresh coriander leaves (coriander) Chopped fresh coriander leaves (coriander)
Chopped red pepper. Chopped red pepper
Lime wedges
INSTRUCTIONS
1.Put all the dough ingredients into a kitchen appliance or mini chopper and stir until they form a paste. Set aside.
2.Heat the oil during a large skillet. Mix hamburger with cornstarch, salt and pepper.
Fry the meat in oil for about 5 minutes over medium to high heat. you'll do that incrementally, but I've found that if you set the meat in and let it sit for a couple of minutes before stirring, you will get a pleasant dark color to the meat. the meat may stick with the pan a touch , you'll got to scrape it with a spatula.
3.After the meat is cooked for five minutes, reduce the warmth a touch and add the spices you made earlier. Stir to coat the meat and cook for a couple of minutes.
4.Add beef stock and coconut milk. Stir everything (making bound to scrape off any sticking to rock bottom of the pan), cover and simmer over low heat for 1 hour 45 minutes (you also can put it within the oven at about 160 ° C / 320F). Stir it occasionally. If it starts to seem dry, add a touch more beef broth or water.
5.After 1 hour and 45 minutes, add the potatoes, stir and cook for an additional 25 to half-hour until the potatoes are tender (this may be a blast to start out cooking the rice too).
Remove from oven and add juice . Serve the curry over rice with a pinch of cilantro, fresh paprika, and lime wedges.
