Maple Beef Cheek Massaman Curry - Recipe by Maple from Canada

Ingredients

3 Tbs vegetable oil
2 brown onions, sliced
3 1/4 cups potatoes, peeled and chopped into small pieces
1.5 kg beef cheeks
2 garlic cloves, crushed
2 Tbs tamarind paste
6 Tbs massaman curry paste
1 3/5 cups coconut milk
5 cups beef stock
3 Tbs fish sauce
1 Tbs salt
1 cinnamon stick
3 Tbs pure maple syrup (preferably amber syrup for its rich taste)
1 Tbs smooth peanut butter
Juice of one lime

To serve:

1/2 cup roasted peanuts, chopped
2 Tbs fresh coriander, chopped
Jasmine rice
Roti

Method

Heat the oil in a large pot over a medium-low heat.

Add the onion and sauté for a minute until softened.

Add the potatoes and cook for another minute.

Add the beef cheeks, garlic, massaman and tamarind pastes and sauté for a further 5 minutes.

Add the coconut milk and beef stock and bring to a boil. Reduce the heat and simmer on low for 1 hour and 15 minutes until the beef is tender and falling apart.

Stir in the fish sauce, salt, cinnamon stick, maple syrup, peanut butter and lime juice and simmer for 10 more minutes.

Top with fresh coriander and roasted peanuts and serve with the jasmine rice and roti.

Credits: Maple from Canada

Photo Credits: Maple from Canada