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OSSO BUCO MASSAMAN CURRY

Osso Buco Massaman Curry

Recipe and image courtesy of Alana Lowes.

Massaman Beef Curry is one of those recipes that is quite quick to get started but then needs a long time to cook. Perfect if you’re planning a day at home and like all one pot curries and casseroles, it tastes even better if you cook it the day before.

30 mins preparation | 4 hrs cooking

Serves 4-6

INGREDIENTS

Rice bran oil to fry
1kg osso buco (3 or 4 pieces approx)
200g Massaman Curry Paste (Mae Ploy brand is good)
1 x 270ml coconut cream
1 x 400ml coconut milk
1 cup chicken or beef stock
300 gm Desiree potatoes (about 2), peeled and cut into 5cm pieces
2 tbsp palm sugar, or to taste
20 ml fish sauce, or to taste
1 tbsp tamarind extract, or to taste

TO SERVE

Fresh coriander
Fresh limes
Fried shallots
Roasted peanuts
Steamed jasmine rice

 

METHOD
Heat oil in an extra-large saucepan over medium-high heat, add beef in batches and brown all over (1-2 minutes each side). Transfer to a plate.

Return to medium-high heat, add half the coconut cream and cook, stirring occasionally, until it cracks and the fat separates (4-5 minutes).

Add curry paste to saucepan and stir-fry until fragrant. Add remaining coconut cream, coconut milk and stock. Bring to a slow simmer.
Return beef to pan, reduce heat to low-medium and simmer uncovered until beef is tender and sauce reduces to just cover beef. This will take approximately 3-4 hours. If the sauce reduces too much, add stock half a cup at a time to keep beef just covered.

Add potato and simmer until beef is very tender and potatoes are soft (20-30 minutes).

Season curry to taste with palm sugar, fish sauce and tamarind in the last few minutes of cooking for a balance of salty, sweet and sour.

To serve, scatter curry with coriander & fried shallots. Squeeze fresh lime halves over the curry or serve on the side. Serve with steamed jasmine rice.

NOTES

*If you prefer a boneless curry look for our gravy beef or chuck steak. Ask our butchers to dice into 5cm cubes for you to save you time.

*Look for a coconut cream without thickeners or stabilisers or it won’t crack – as in, the fat won’t separate.

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