Beef massaman curry

800 g sirloin steak

or beef ragout

2 tbsp massaman curry paste

Cut the beef into 5 cm chunks and mix together with the curry paste.

2 cinnamon sticks

10 cardamom

whole

5 cloves

500 ml coconut milk

250 ml bouillon

3 tbsp fish sauce

3 tbsp tamarind purée

3 tbsp palm sugar

ground

Mix the liquid ingredients, then add the spices and sugar.

3 potatoes

waxy

2 cm ginger

Peel the potatoes and cut into 2 cm chunks. Peel and grate the ginger.

(Pre-)heat cooking space to 180 °C with Hot air humid

Put the meat, potatoes and ginger into the porcelain dish and pour over the liquid. Put the porcelain dish on to the wire shelf in the preheated cooking space. Cooking

Put the food in

Hot air humid 180 °C for 1 Hrs

55 g peanuts

salted

Garnish the finished dish with peanuts.