Massaman Curry - cooking recipe

Ingredients

2 lbs beef skirt steak, cut into 1-inch pieces
2 cups beef stock
5 None cardamom pods, bruised
1/4 tsp ground cloves
2 None star anise
1 tbsp grated palm sugar or brown sugar
2 tbsp fish sauce
2 tbsp tamarind concentrate
2 cans (14 oz each) coconut milk
2 tbsp Massaman curry paste
8 None baby onions, halved
1 None sweet potato, coarsely chopped
1/4 cup coarsely chopped roasted unsalted peanuts
2 None green onions, thinly sliced

Preparation

Place beef, 1 1/2 cups of the stock, cardamom, ground cloves, star anise, sugar, fish sauce, 1 tbsp of the tamarind and half the coconut milk in large saucepan. Bring to a gentle boil. Reduce heat to low; simmer, uncovered, about 1 1/2 hours or until beef is almost tender.
Strain beef over large bowl, reserving 1 cup of the braising liquid. Discard solids and remaining liquid. Cover beef to keep warm.
Cook curry paste in same pan, stirring, until fragrant. Add remaining coconut milk, tamarind and 1/2 cup stock; bring to a boil. Cook, stirring, for 1 min or until mixture is smooth. Return beef to pan with baby onion, sweet potato and reserved braising liquid; simmer, uncovered, for 30 mins or until beef and vegetables are tender.
Remove curry from heat. Stir in peanuts and green onion.