Serves 4 - 6
Ingredients:
· 2 lbs. boneless beef shank, cut into 1 ½ -inch cubes
· ½ cup Massaman curry powder
· 1 tablespoon of vegetable oil
· 1 can of coconut milk
· 1 lb. of Yukon gold or other waxy potatoes, peeled and cut into 1 ½-inch cubes
· 8 oz of small yellow or white onions
· ½ teaspoon salt
· Spices: cinnamon stick, green cardamom pods, star anises and bay leaf
· 2 tablespoons tamarind pulp
· 3 tablespoons of fish sauce or 1 teaspoon of salt for vegan version
· 2 tablespoons of palm sugar or dark brown sugar
· ¼ cup of roasted peanuts
Directions:
1. In a small bowl, add 2-3 tablespoons of hot water to tamarind pulp, let it dissolve and set aside.
In a 4 ½ qt pot or round Dutch oven, combine the Massaman curry powder, oil and coconut cream (the thick layer at the top of a can of coconut milk) over medium-high heat and fry until the curry sauce is fragrant and the coconut fat separates. (about 2-3 minutes)
2. Add beef shank and stir well, then add the rest of coconut milk, and enough water just to cover the meat. Turn up the heat to high and bring to a boil.
3. Immediately lower the heat so the mixture is at a gentle simmer, cover the lid and continue cooking until the meat is tender. (about 3 – 3 ½ hours) Check the level of the liquid periodically and replenish with water as needed to maintain the original level, adjust the heat each time as needed to maintain a gentle simmer.
4. While the beef is cooking, in a saucepan, combine the potatoes with water to cover by 2 inches and bring to a boil over high heat.
5. When the water is boiling, add the salt, lower the heat to a simmer, and cook until the potatoes are tender but still firm and retain their shape. (about 10-12 minutes) Drain and set aside.
6. In a small, dry skillet, toast the cinnamon stick, cardamom pods, and star anises over low heat until fragrant. (about 1 minute) Set aside.
7. When the beef is tender but not falling apart (check after 3 hours), add the tamarind from No.1, fish sauce, sugar, onions, bay leaves, and toasted spices and stir well. Continue to simmer for 10 minutes, until the onions have softened and become translucent.
8. Gently stir in the cooked potatoes and peanuts and cook for 1 minute more. Serve with jasmine rice, brown jasmine rice, sticky rice or basmati rice.