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Massaman Style Beef Curry

In this spice mix, the clove and cinnamon are a little more forward, yet still well grounded with cumin and coriander to complement the beef.
Prep Time45 minutes
Cook Time3 hours 40 minutes
Total Time4 hours 25 minutes
Course: Main Course
Cuisine: Asian Fusion
Servings: 6
Calories: 434kcal
Author: Judy Purcell

Ingredients

  • 2 tablespoons coconut oil
  • 2 1/2 pounds chuck tender roast (a.k.a. mock tender roast) cut into 2 inch pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground clove
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon coconut palm sugar
  • 1 medium onion , chopped
  • 4 cloves garlic , minced
  • 1 tablespoon fresh ginger , minced
  • 1 cup beef stock
  • 14 oucnes coconut milk
  • 1 tablespoon fish sauce
  • 2 whole kaffir lime leaves , optional
  • 1 bay leaf
  • 5 cups (in total) fresh green chilies, sweet potato, red potatoes, carrots, cauliflower, peas, parsnips, celery, grape tomatoes, etc. (any combination), cut into manageable, bite-size pieces
  • Sea salt and freshly ground pepper

Instructions

  • Cut meat into 2-inch pieces and lay out on a paper towel lined baking sheet to blot any excess moisture; season with salt and pepper. In a large skillet, heat oil over medium heat and brown pieces of beef on all sides. Brown in batches to avoid crowding the pan. While the beef is browning, mix the dry spices and sugar together in a small bowl.
  • Once the meat is browned, transfer to a slow cooker. Cook onion in the same skillet over medium heat until edges begin to brown, adding oil if necessary. Add garlic and ginger to the onion and continue to cook 1-2 minutes until fragrant. Sprinkle spice mix over onion and stir for about 2 minutes, until the aroma from the spices is noticeable.
  • Add beef stock to the skillet and stir, loosening any browned bits from the pan. Once the mixture is hot, carefully transfer to the crock pot with the beef. Add coconut milk, fish sauce, lime leaves, and bay leaf, and stir to combine. Cook on high for about 2 1/2 hours.
  • Stir-in prepared vegetables and cook for another hour or until beef is fork tender. Salt and pepper as desired.

Notes

This can also be cooked in a Dutch oven with a tight fitting lid at 325° in the oven for the same length of time.

Nutrition

Calories: 434kcal | Carbohydrates: 9g | Protein: 39g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 130mg | Sodium: 502mg | Potassium: 1000mg | Fiber: 2g | Sugar: 4g | Vitamin A: 75IU | Vitamin C: 42.2mg | Calcium: 65mg | Iron: 4.8mg