Thai Mussaman Beef Curry

Mussaman Beef Curry (Geng Mussaman) is a Thai variation of the Muslim curries from Northern India. This Rick Stein version was very different to the typical Mussaman curry you buy in Thai restaurants in Australia; much spicer, more "Indian" in flavour and less coconut milk taste. Once again this recipe used Kashmiri chillies which I still haven't been able to buy so possibly that is why it was so spicy.

The Thai Mussaman paste was made by dry roasting Kashmiri chillies, coriander seeds, cumin seeds, cardamom seeds (from green cardamom pods), cloves, cinnamon sticks and blade mace. Blade mace is the outer shell of the nutmeg fruit (the fine bark looking peices in the picture). The spices were ground in a spice grinder after being roasted. I bought one of these and can't believe how quickly they grind reasonably hard spices and nuts; I am talking seconds! The next step in making the curry paste was to slow cook some shallots and garlic until golden and then blend the shallots, garlic and spice mix together with shrimp paste, ginger, lemon grass and coconut milk.

Whilst you are preparing the spice paste (which does take a while!) you can have your beef cooking. The beef pieces (blade or chuck steak) are simmered for 2 hours in coconut milk with cinnamon sticks and black cardamom pods (which give it a smoky flavour). After 2 hours you add in cubed potatoes, halved shallots, the curry paste, fish sauce, tamarind water and palm sugar. Tamarind paste is made by placing tamarind paste into warm water and massaging it with your fingers until the water becomes syrupy, you then strain out the seeds and fibrous material. Tamarind is a fruit that grows like a pod on a tree and it is very sour but also has a high sugar content, so adds a sweet/sour flavour. It is an ingredient in Worcestershire sauce.

Once the potatoes and shallots are tender the curry is ready to serve. Simply stir in some roasted peanuts and Thai basil and enjoy.

Like the Chicken Kapitan Curry this was quite spicy without being too spicy and had an amazing mix of flavours. It certainly wasn't a quick dish to make but was lovely for a cool Winter's night.

Rating 7 out of 10.