1kg beef blade, cut into chunks
3 tbsp extra virgin olive oil
Salt and pepper
1 brown onion, finely diced
5 cloves garlic, finely diced
1 birdseye chili, finely diced
1 Long red chili, finely diced
4 kaffir lime leaves
1 bunch coriander, chopped
4 tbsp Ayam Massaman paste
2 tbsp coconut sugar
500ml Ayam coconut milk
400ml beef stock
1 cup cashews, unsalted, toasted
600g potatoes, washed, cut into large chunks
Juice 1 Lime
2 tbsp chopped coriander
Season the beef with salt and pepper and massage in 1 tablespoon of the olive oil. Place into a small frypan over high heat and brown on all sides – about 5 minutes.
In a large frypan over high heat, add the remaining olive oil, onion, garlic, chillis, kaffir lime leaves and coriander and stir to coat in the oil.
Add the curry paste and stir until fragrant (about 30 seconds) then add in the beef and its pan juices, the cashews, coconut sugar, coconut milk and enough stock to cover. Cover with a lid and simmer for about one hour.
Remove the lid, add the potatoes, then cover and cook for a further 30 minutes.
Stir in the lime juice and fresh coriander and turn off the heat.
Divide the curry between serving bowls and serve with steamed rice.