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Beef Massaman Recipe

Name: Beef Massaman
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 4
Ingredients: 4 clove/s garlic (-peeled); 1 tbsp ginger root (-peeled finely grated (5cm approx.)); 1 red chilli/s; 5 cardamom pods; 1 tsp ground cinnamon; 1 tsp ground turmeric; 2 tsp ground cumin; 1 tsp ground coriander; ¼ tsp ground cloves; 1 tbsp fish sauce; Sea salt and freshly ground black pepper (-to taste); 10 g coconut sugar or rapadura ((1 tbsp)); 400 ml canned coconut milk ((1½ cups) -I like Ayam brand); 250 ml chicken stock or bone broth ((1 cup)); 100 ml water; 1 kg grass-fed beef chuck steak (-diced to approx. 5cm pieces); 1 onion/s ((large) finely diced); 3 stick/s celery (-diced); 5 kaffir lime leaves; 1 cinnamon quill; 2 star anise; 4 carrot/s ((medium) diced); 4 potato/s ((small) peeled and diced); 4 stem/s kale (- roughly chopped); 1 lime/s (-juice); 1 bunch/s fresh coriander leaves (-chopped); Rice, quinoa or cauliflower rice (to serve)

Well Nourished

Despite the long list of ingredients, this Beef Massaman curry takes just 15 minutes to prepare and is ridiculously tasty!

Ingredients

4 clove/s garlic (-peeled)

1 tbsp ginger root (-peeled finely grated (5cm approx.))

1 red chilli/s

5 cardamom pods

1 tsp ground cinnamon

1 tsp ground turmeric

2 tsp ground cumin

1 tsp ground coriander

¼ tsp ground cloves

1 tbsp fish sauce

Sea salt and freshly ground black pepper (-to taste)

10 g coconut sugar or rapadura ((1 tbsp))

400 ml canned coconut milk ((1½ cups) -I like Ayam brand)

250 ml chicken stock or bone broth ((1 cup))

100 ml water

1 kg grass-fed beef chuck steak (-diced to approx. 5cm pieces)

1 onion/s ((large) finely diced)

3 stick/s celery (-diced)

5 kaffir lime leaves

1 cinnamon quill

2 star anise

4 carrot/s ((medium) diced)

4 potato/s ((small) peeled and diced)

4 stem/s kale (- roughly chopped)

1 lime/s (-juice)

1 bunch/s fresh coriander leaves (-chopped)

Rice, quinoa or cauliflower rice (to serve)

Method

Pre-heat oven 150°C/300°F (fan-forced).

Start with making the sauce. In a food processor, add the garlic, ginger, chilli and cardamon pods. Process to chop it.

Add in all the sauce spices, fish sauce, salt, pepper, coconut sugar, coconut milk, broth or stock and water and blend well.

Prepare the curry by placing the beef, onion, celery, kaffir lime, cinnamon quills and star anise into a oven proof dish with a lid. I use a cast iron Dutch Oven.

Pour over the curry sauce and mix well.

Cook for 3 hours with the lid on.

After 3 hours, remove from the oven add in the carrots, potato and pop back in the oven with the lid on for another 30 minutes.

When you are ready to eat, mix in the kale and lime juice. Allow to rest for 5 minutes, then serve with the coriander leaves.

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on casserole like recipes in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Start by chopping the onion and celery 10 seconds, speed 4 for the curry base and place them into the cooking pot.

Now make the sauce. Add the garlic, ginger, chilli and cardamon pods to the bowl. Process to chop it 10 seconds, speed 6.

Add in all the sauce spices, fish sauce, salt, pepper, coconut sugar, coconut milk, broth or stock and water and blend well. 30 seconds, speed 5.

Add the sauce to the pot with the beef, onion, celery, kaffir lime, cinnamon quills and star anise. Mix well and follow on from Step 6 in the regular method above.

Serve with rice, cauliflower rice or quinoa.

Re-heat in a pot over a low heat until just hot.

In an airtight container in the fridge.

Can also be frozen in an airtight container.