Preparation
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.
Additional information
Created on
11/12/19
