curry

• 250 grams

  beef shin

• 1

  carrot

• 50 grams

  cashew nuts

• 1 stick

  cinnamon

• 100 millilitres

  coconut milk

• 2

  kaffir lime leaves

• 4

  medium potatoes

• 4

  red chillies

• 4 pieces

  star anise

paste

• 2

  birdseye chillies

• 5 pods

  cardamom

• 4 cloves

  garlic

• 10 grams

  ginger

• 10 grams

  lemongrass

• 20 grams

  peanuts

• 1

  shallot

• 1 tsp

  shrimp paste

• 1 tbsp

  tomato puree

• Use a pestle and mortar to pound the paste ingredients and form the paste.

• Cube the beef and brown in some peanut oil in a cast iron pot, then remove.

• Add some more peanut oil to the pan, bring up the heat and add the coconut milk.

• Add the paste and stir through, cooking until fragrant.

• Dice the potatoes and carrots, add to the pot along with the beef and remaining curry ingredients.

• Cover the pan and cook in an oven for 5 hours at 110°C.

• Serve over rice with lime, coriander and some green beans.