Beef Massaman Curry
Serves 8
Crowd Pleasers
Quick Dinners
Saucy
Gluten Free
This dish is so hearty and delicious. It’s easy and impressive for both family and friends … a great shove in the oven and forget meal!
Prep time – 20 minutes
Cook time – slow cook – 4 hours
Ingredients
- 2kg osso bucco (or any stewing beef)
- 1 x 200g jar Ayam Massaman paste (Asian aisle of supermarket & is GF)
- 1 large brown onion, peeled and sliced into wedges
- 4 cloves garlic, peeled & roughly chopped
- 3 cinnamon sticks, optional
- 4 black cardamom pods (in Indian spice stores – not green cardamom)
- 2 x 400ml tins coconut milk
- 4 large potatoes, peeled and cut in half
Garnish Ingredients
- ¾ cup unsalted peanuts
- ½ cup coriander (cilantro) leaves, roughly chopped
Cooking Steps
1
Preheat oven to 160c (320f).
Next, place all ingredients, (except peanuts & coriander leaves) in a large, deep baking dish or roasting pan.
Toss ingredients until completely combined.
2
Optional Step
For extra flavour ...
Cover Massaman with foil or a lid to seal and marinade in the fridge for 2 hours or preferably overnight.
3
Place Massaman, (lid on or tightly sealed with foil), in the oven.
Bake in slow oven for 4 hours, until meat is ‘pull apart’.
4
When beef is tender and falling off the bone, remove the bones, scraping out any marrow from the Osso Bucco bones and stirring marrow through the sauce.
5
Discard the bones, use a fork to pull the meat into large chunks.
Before serving, remove cardamom pods and cinnamon sticks.
6
Finally, garnish with peanuts and torn coriander leaves, ready to serve.