600 g stewing beef steak (trimmed off fat and cut into bite size chunks)
2+1/2 cup coconut milk
1 cup coconut cream
3 tbsp. homemade mussaman curry paste
2 tbsp. fish sauce
1 tbsp. muscovado sugar
4 tbsp. tamarind juice (tamarind paste mixed with warm water)
6 green cardamom pods
1 cinnamon stick
2 potatoes, around 225 g (cut into bite size chunks)
1 big onion (cut into wedges)
1/2 cup rosted peanuts
Pour the coconut milk in a large heavy bottom pan and bring to a boil. Add the beef and reduce the heat to low. Partially cover the pan and gently simmer for about 40 minutes, or until the beef is tender.
Transfer the coconut cream in a separate pan. Cook over medium heat, stirring constantly (5 minutes), until separates. Stir in the mussaman curry paste and cook on high heat for 2 – 3 minutes, until fragrant and thoroughly blended.
Stir this mixture with beef and simmer for further 4 – 5 minutes.
Stir in the fish sauce, cardamom pods, cinnamon stick, potato and onion wedges into the beef curry. Simmer on low heat for 15 minutes, or until the potatoes are cooked.
Add roasted peanuts, cook for 5 minutes more.
Serve sprinkled with fresh coriander and rice.