You can replace the beef with boned skinned chicken thighs, leave them whole and cook for the smaller amount of time (3hrs). Imagine a gently spiced casserole and that is what you have.
I serve mine with Naan bread and basmati rice. Double the ingredients and this will make a perfect crowd pleaser over the holiday period.
5 tbsp oil
2 heaped tbsp of plain flour
Salt & pepper
800g braising steak
1 red onion thinly sliced
200g jar massaman curry paste (I use M&S or Tesco finest)
1 tbsp tamarind paste
1 knorr beef stock pot
150mls boiling water
400ml can coconut milk (just the cream not the clear liquid)
4 kaffir leaves
1 tbsp cinnamon sugar (or 1 tsp cinnamon & 1 tsp of brown sugar)
80g peanuts
300g baby new potatoes
1 lime
Preheat the oven 210˚c
Dust by rolling the meat in the flour seasoned with salt and pepper, the batch fry in the oil, use a slotted spoon to remove the meat. Now add a little more oil to the pan and fry the onions, when they start to turn golden add the tamarind and massaman paste, fry off for 2 minutes.
Return the meat to the pan, add the chilli flakes and coconut milk, next combine the stock pot with the water and add to the pan. Cook for a couple of minutes, add the cinnamon sugar, kaffir leaves peanuts and new potatoes.
Clamp on a lid and cook for 40 minutes, turn the oven down to 100˚c (simmering AGA) and cook for at least 3 hrs, but can be left as long as 8, if the liquid is kept topped up.
Just before serving remove the lid, squeeze in the juice of a lime and cook for 20 minutes in a hot oven to reduce the liquid.
*This is fabulous made 2 days before and can easily be doubled to feed a crowd, also will freeze beautifully.
