The massaman curry takes 2 hours to cook but don’t let this deter you. It’s worth the wait and since there’s not much effort in the preparation, all you have to do is be patient. Although, this may be hard when the intoxicating aromas of this beef massaman curry fill up your kitchen! As with most curries, the second day after cooking is when the flavours of the spices develop and really permeate the tender meat, which by the way, melts in your mouth. Enjoy ka;)
- 400 grams beef, cut into well pieces
- ½ cup coconut milk
- 2 tbsp sugar
- ½ tbsp salt
- 1 cup potato, peel and cut into big chunks
- 1 tbsp masaman curry paste
- 1 tbsp tamarind
- 1 cinnamon stick l
- ¼ cup cashew
- 2 pinches cardamom
- 2 leaves bay leaf
- Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes).
- Add the meat and continue stirring.
- Add half a cup of water or enough cover all the meat.
- Add the rest of ingredients, except for potatoes, onion and cashew.
- Stew for 40 minutes or until beef is getting tender.
- Add onion, potatoes, and cashews.
- Let simmer for 30 minutes more (during simmering, if the liquid is very low,
- add more water.
- Transfer to a serving bowl.