Make sure you leave enough time to cook this delicious recipe.
Serves: 6
Prep time: 30 mins
Cooking time: 3 hrs 45 mins
Ingredients
- 11/2kg beef chuck steak, trimmed, cut into 4cm pieces
- 2 tbs olive oil
- 1 large brown onion, finely chopped
- ¼ tsp ground cinnamon
- ¼ cup desiccated coconut
- 1/3 cup (114g can) Massaman curry paste
- 400ml can coconut milk
- ½ cup beef stock
- 1kg sweet potato, peeled, chopped into 5cm chunks
- 1 tbs fish sauce
- 1 tbs lime juice
- 1 tbs finely grated palm sugar or brown sugar
- 3 tbs roasted salted peanuts, chopped
- Steamed jasmine rice, to serve
Method
- Preheat oven 130 °C fan forced. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof casserole dish over a high heat. Add one third of the beef. Cook, stirring occasionally, for about 3 minutes, or until browned. Remove to a plate. Repeat twice with oil and remaining beef.
- Reduce heat to medium. Add remaining 2 tsp oil and the onion. Cook, stirring occasionally 3 minutes until soft. Add cinnamon, coconut and curry paste. Cook, stirring 1 minute. Add the coconut milk and stock. Return the beef and any juices, bring to simmer. Press a piece baking paper onto the surface and cover with lid. Transfer to the oven. Cook for 2 hours.
- Stir in the sweet potato. Cover with paper and lid and cook, in oven a further 11/2 hours until sweet potato is tender. Combine fish sauce, lime juice and sugar and stir into the curry. Scatter over the peanuts. Serve with rice.
Tip: If you don’t have a cast iron casserole dish suitable for both stove top and oven, cook step 1-2 in a frying pan then transfer to an ovenproof dish to cook in the oven.
Tip: The curry will keep 3-4 days in a ceramic or glass dish in the fridge.
Recipe courtesy of Australian Sweet Potatoes.
