Beef massaman curry

Method

1. Heat oven to 160°C/140°C fan/gas 3. Pour the coconut milk into a large casserole with a lid and add the cinnamon, star anise, garlic, ginger and chillies. Stir in the beef and cover with the lid; cook in the oven for 3½ hours, giving it a stir halfway through, until the meat is tender and starting to fall apart.
2. Meanwhile, for the curry paste, put a non-stick frying pan over a high heat and add the shallots. Dry fry for 5-10 minutes, turning occasionally, until lightly charred. In a spice grinder (or in a pestle and mortar), grind the cinnamon, cloves, cardamom seeds and star anise to a powder. Put the charred shallots and the remaining paste ingredients in the small bowl of a food processor and whizz until smooth (or pound in a large pestle and mortar), then add the ground spices and pulse/mix.
3. Prepare the rest of the dish roughly 20 minutes before the beef is ready. Put the coconut cream in a deep frying pan or wok and cook over a medium heat until the oil separates (about 5-10 minutes). Add 2 tbsp of the curry paste (store the rest – see Make Ahead) and fry until fragrant, then stir in the tomato purée, 300ml cold water, 30g roasted peanuts and the lime leaves. Simmer for 5 minutes, then add the fish sauce and lime juice.
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5. Once the beef is tender, remove from the oven and discard the cinnamon, star anise, ginger and chillies, then stir in the coconut/curry paste mixture. Bring the curry to a gentle simmer on the hob and cook for 25-30 minutes until it thickens and darkens.
6. Serve the curry in warmed bowls topped with roasted peanuts, fried lotus root (if using) and crispy onions with cooked rice on the side.