Beef Massaman Curry

Ingredients:

1/2 tsp cumin

5 cardamon pods

5 cloves

1 small cinnamon stick or 1/2 tsp ground cinnamon

2 tbsp tamarind pulp

2 tbsp vegetable oil

2 generous tbsp of Massaman Curry Paste (see recipe)

3 bay leaves

1 medium onion, roughly chopped

400ml coconut milk

2 tbsp palm sugar

1 tsp castor sugar

2 tbsp Thai fish sauce

1 potato, peeled and cut into bite-sized pieces

200g beef sirloin, cut into bite-sized pieces

2 tbsp beef or vegetable stock

2 tbsp roasted cashew nuts

5 pieces of chopped pineapple

Sea salt

steamed rice to serve

Method:

1. Roast the cumin, cardamon, cloves and cinnamon in a dry drying pan over a medium heat, stirring continuously for a few minutes. until their aroma fills the air.  Crush the spices using a pestle and mortar and set aside.

2. Soak the tamarind pulp in 4 tbsp of warm water for a few minutes, then stir until it becomes a think liquid.  Set aside.

3. Heat the oil in a saucepan over a medium-high heat.  Stir in the curry paste, crushed roast spices, bay leaves and onion and cook until it is fragrant and the oil separates and rises to the surface.  Reduce the heat to medium and simmer for 2 mins.  Add half of the coconut milk and stir for 1 minute.  Add the palm sugar, castor sugar, fish sauce and pinch of salt.  Cook for a minute, then stir in the tamarind.  Add the potato and the beef.  Simmer for 10-15 mins until the beef is tender.

4. Add the rest of the coconut mil.  If the sauce still seems too  dry, add a little stock.  Cook for another minute until everything is mixed well, then add the cashew nuts and pineapple.  Season to taste, and serve.