Beef Mussaman

A Thai beef curry in a Malay style

• CuisineThai
• CategoryBeef
• CourseMains

Ingredients

• 1 kgChuck steak
•  
• Spice Paste
• 25 gmsGarlic
• 25 gmsGalangal
• 25 gmsFresh turmeric
• 1Lemongrass stalk
• 1 bunchFresh coriander
• 10Dried chillies
• 1 tbspCoriander seeds
• 1 tspCumin seeds
• 2 tbspPeanuts
• 1Brown cardamom
• 4Green cardamom
• 3Cloves
• 1 tbspShrimp paste
•  
• 400 mlCoconut milk
• 1 pieceCinnamon
• 2Star anise
• 1 tbspFish sauce
• 1 tbspPalm sugar
• 1 tspTamarind concentrate
• 2Kaffir lime leaves
• 200 gmsPotatoes, halved
• 2Eschallots, halved

Preparation

1. Cut steak into large chunks
2. Add to pan with half the coconut milk, a cup of water, ½ piece cinnamon and one star anise
3. Bring to boil and then place in an oven at 150°C for 2 hours
4. Soak dried red chillies in hot water for 15 minutes
5. Roast peanuts, cardamoms, cloves and shrimp paste
6. Roast cumin and coriander seeds
7. Roughly chop ginger, garlic, fresh turmeric (turmeric powder can be substituted)
8. Slice lemongrass discarding oter dry leaves
9. Chop fresh coriander, roots and all
10. Grind all above spice paste ingredients but not too fine
11. Heat oil, add remaining cinnamon and star anise and wait for it to crackle
12. Add the spice paste and fry till oil separates
13. Remove beef from oven, remove the beef pieces and discard spices
14. Put beef pieces n pan and mix till coated in spice paste
15. Add reserved liquid, fish sauce, palm sugar, tamarind concentrate, kaffir lime leaves and salt
16. Add potatoes and shallots and remaining cocnut milk
17. Cook for 30 minutes till potatoes are tender