Beef Massaman Curry

For the curry paste

Toast the whole spices in a frying pan until fragrant, transfer to pestle & mortar and grind until fine.

Heat a frying pan over a medium heat, add 1 tbsp of oil and gently fry the shallots, garlic, ginger & lemongrass until soft and golden.

Add the onion mix, spices & the rest of the curry paste ingredients to a blender and blend to a smooth paste.

For the curry

Heat a large, heavy sided pan and add the other tbsp of oil, brown the beef in batches and set aside.

Add the shallots and cook for 1 min until caramelised.

Add the curry paste and fry until fragrant & golden.

Pour in the coconut milk, mix well & simmer until reduced by a third.

Add the beef stock and return the beef to the pan.

Add the fish sauce, sugar, tamarind, bay leaves, cinnamon stick and a pinch of salt.

Bring to a boil, put the lid on & simmer for 1 hour on low.

Add the potatoes to the pan and continue to simmer, covered, for another hour.

Toast the cashews over a low heat in a frying pan, then lightly crush them in a pestle and mortar.

Serve over steamed jasmine rice, topped with cashews and coriander leaves.