Massaman Beef Curry - cooking recipe

Ingredients

2 tbsp peanut oil
1 3/4 lbs beef shank, cut into 1 inch pieces
1 None medium brown onion, finely chopped
2 cloves garlic, crushed
5 None small pieces fresh ginger, peeled and cut into matchsticks
1 tsp ground cardamom
1 None cinnamon stick
1/2 cup chicken stock
28 oz mild curry sauce
2 tbsp fish sauce
2 None medium potatoes, peeled and cut into 1 inch cubes
8 oz coconut milk
None None cooked jasmine rice, to serve
2 tbsp cilantro leaves
3 oz unsalted roasted peanuts, chopped
1 None fresh long red chili pepper, thinly sliced

Preparation

Heat half the oil in a large saucepan over medium heat. Stir-fry the beef in 2 batches, for 2 mins or until seared. Transfer to a medium bowl.
Add the remaining oil the pan and stir-fry the onion for 2 mins. Add the garlic, ginger and spices and stir-fry for 30 seconds or until fragrant. Add the beef to pan along with stock, curry sauce and fish sauce. Bring to a boil then reduce the heat and simmer, partially covered, for 1 1/2 hours. Stir in the potatoes then simmer for 15 mins. Add coconut milk and simmer 15 more mins or until the potatoes are tender. Season with salt.
To serve, spoon the rice onto serving plates and top with the curry, cilantro, peanuts and chili pepper slices.