Massaman Beef curry

• 85g Peanuts
• 400ml can Coconut cream
• 4 tbsp Massaman curry paste
• 600g stewing cut into strips Beef
• 450g waxy Potatoes
• 1 cut thin wedges Onion
• 4 leaves Lime
• 1 Cinnamon stick
• 1 tbsp Tamarind paste
• 1 tbsp palm or soft light Brown sugar
• 1 tbsp Fish Sauce
• 1 red deseeded and finely sliced, to serve chilli
• to serve Jasmine Rice

Preparation

1. Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown.
2. When cool enough to handle, roughly chop.
3. Reduce oven to 180C/160C fan/gas 4.
4. Heat 2 tbsp coconut cream in a large casserole dish with a lid.
5. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed.
6. 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.
7. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
8. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.