Musaman Beef Curry - cooking recipe

Ingredients

1 kg chuck steaks or 1 kg topside steak
1/4 cup peanut oil
500 g small potatoes, halved
250 g small yellow onions, halved
800 ml coconut cream
1 teaspoon tamarind paste
2/3 cup hot water
1/4 cup brown sugar (50g)
Musaman curry paste
3 green onions, chopped
2 cloves garlic, crushed
2 tablespoons chopped fresh lemongrass
2 red Thai chile, chopped
1 tablespoon coriander seed
1 tablespoon cumin seed
3 cardamom pods
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon black peppercorns
2 teaspoons shrimp paste
2 tablespoons water

Preparation

Cut steak into 3cm cubes.
Heat oil in large saucepan, cook steak, stirring, over high heat until steak is browned all over.
Remove steak from pan, drain on absorbent paper.
Add potato and onion to same pan, stir over high heat until lightly browned.
Stir in musaman curry paste, stir over heat 1 minute.
Stir in coconut cream, then stir in steak, combined tamarind concentrate, the water and sugar, bring to a boil; reduce heat, simmer uncovered for about 45 minutes or until meat is tender and mixture has thickened.
Musaman Curry Paste: Combine onion, garlic, lemongrass, chilli, seeds, cardamon pods, nutmeg, cloves and peppercorns in a small bowl, sprinkle onto oven tray; bake in moderate oven for 10 minutes, cool.
Blend or process shrimp paste and the water until combined.
Add spice mixture a few spoonfuls at a time; blend or process until finely chopped.