Beef and potato Massaman curry recipe | Gourmet Traveller

Ingredients

• 3 dried bay leaves
• 1 piece cassia bark
• 1 tbsp peanut oil
• 1 boneless beef shin (about 1kg), cut into 6cm pieces (see note)
• 270 ml coconut cream (see note)
• 1.8 litres coconut milk
• 500 gm Desiree potatoes (about 3), peeled and cut into 5cm pieces
• 50 gm soft light palm sugar, or to taste
• 50 ml fish sauce, or to taste
• 2 tbsp tamarind extract, or to taste (see note)
• To serve: coriander, julienned ginger and steamed jasmine rice
• Massaman curry paste
• 22 gm dried long red chillies, broken up and soaked in hot water for 2 hours
• 1 tbsp coriander seeds
• 3 tsp cumin seeds
• ½ tsp cardamom seeds
• 6 cloves
• 45 gm (1/3 cup) roasted peanuts, plus extra to serve
• 4 large red shallots, coarsely chopped
• 4 garlic cloves, coarsely chopped
• Fried shallots
• For shallow-frying: vegetable oil
• 6 large red shallots, thinly sliced