Over60
Food & Wine

Warm up with delicious slow cooked massaman beef curry

Make sure you leave enough time to cook this delicious recipe.

Serves: 6

Prep time: 30 mins

Cooking time: 3 hrs 45 mins

Ingredients

Method

  1. Preheat oven 130°C fan forced. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof casserole dish over a high heat. Add one third of the beef. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove to a plate. Repeat twice with oil and remaining beef.
  2. Reduce heat to medium. Add remaining 2 tsp oil and the onion. Cook, stirring occasionally 3 minutes until soft. Add cinnamon, coconut and curry paste. Cook, stirring 1 minute. Add the coconut milk and stock. Return the beef and any juices, bring to simmer. Press a piece baking paper onto the surface and cover with lid. Transfer to the oven. Cook for 2 hours.
  3. Stir in the sweet potato. Cover with paper and lid and cook, in oven a further 11/2 hours until sweet potato is tender. Combine fish sauce, lime juice and sugar and stir into the curry. Scatter over the peanuts. Serve with rice.

Tip: If you don’t have a cast iron casserole dish suitable for both stove top and oven, cook step 1-2 in a frying pan then transfer to an ovenproof dish to cook in the oven.

Tip: The curry will keep 3-4 days in a ceramic or glass dish in the fridge.

Recipe courtesy of Australian Sweet Potatoes.

Tags:
recipe, food and wine, sweet potatoes, winter recipe, rice, steak