Massaman Curry
Description
Another set & forget slow cooker sensation
We absolutely love curry, so the satisfaction that comes from creating something utterly tongue tingling is just indescribable.
Whether it be mild, tangy or super spicy we’re willing to give it a go – but we know that’s not everyone’s cup of tea (or curry) so we settled on a dish that will make your taste buds dance.
We promise: You won’t be overcome by chilli. You won’t be overdosed by coriander (for those that genetically hate it). This is not your average attempt at curry. This is a flavour your tastebuds will love, a profile built with herbs and spices that when cooked together truly sing.
It won’t take hours to prepare. Spare yourself 15 minutes before you do the school run on head to work and then literally, set and forget until dinner time.
Enjoy!
Ingredients
| 650gm casserole steak |
| 500ml good quality/homemade beef or veg stock |
| 270ml pure coconut cream |
| 1/2 c unsweetened rice milk |
| 1 tbsp. fish sauce |
| 500gm washed potatoes |
| Juice 1 lemon |
| 1 tbsp. peanut oil |
| 1 1/2 tbsp. pure tamarind paste |
| 1 tsp. salt & pepper, to season |
| 1 cinnamon stick |
| 3 bay leaves |
| 1 long red chilli (dry), or 1 tsp. ground chilli |
| 2 tsp. oyster sauce |
| 1 tsp. ground coriander seeds |
| 1 tsp. ground cumin |
| 1/2 tsp. cinnamon |
| 1 tsp. ground cloves |
| 1cm fresh ginger, peeled & grated |
| 1cm lemongrass, peeled & crushed |
Directions
- 1
- Make your massaman paste by mixing the ground chilli, coriander, cumin, cinnamon, cloves, ginger, lemongrass and oyster sauce together. Set aside in a separate bowl while you prepare the rest.
- 2
- Chop the potatoes into 1-2cm chunks and place directly in the slow cooker.
- 3
- Roughly chop the casserole steak into 2x2cm chunks.
- 4
- Heat a large pan, add the peanut oil, steak and season with salt & pepper. Brown the meat on all sides (approx 2-3 minutes). Once the meat is browned, remove from the heat and pour into the slow cooker.
- 5
- On low heat, add the stock to the pan and scrape down the sides, removing any stuck bits.
- 6
- Pour the stock into the slow cooker.
- 7
- Add the bay leaves, cinnamon stick, fish sauce, juice of lemon and tamarind. Gently combine the ingredients.
- 8
- Add your paste, rice milk and coconut milk.
- 9
- Stir to combine.
- 10
- Place the lid on the slow cooker and leave to cook for 8-8 1/2 hours on low heat.
- 11
- Serve in balti dishes with rice to the side or atop brown rice with a garnish of coriander.
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