Massaman curry would have to be one of my favourite curries. I don’t know what it is about it but I just love it and any chance I get to make this dish, I do. When you cook it low and slow in the oven the meat falls apart and absorbs all of the curry spices. The coconut milk gives it a slightly sweeter, stickier taste and the vegetables also absorb the yuminess. Yep, that is a word.
I was lucky enough to have my dad bone out a shoulder from a lamb that he killed for our consumption. As we live on a farm this is a very routine part of our lives. Some might find this confronting but it really is the truth. We eat what we grow! Boning out meat can be quite a tedious job so I was very happy when he presented me with the boneless meat. I also make this quite often with beef cheeks. They can be hard to get though so keep an eye out for them.
This recipe would be perfect for your Easter long weekend menu. Especially if you pair it with the delicious Banoffee Pie Cups that I made for dessert (keep scrolling below for the recipe).
The recipe for the curry is super simple. Head up to the Recipes and Blog page for your printable copy. It uses very few ingredients and cooks low and slow in the oven for a good 4 hours. I put a heap of vegetables in it too and then add frozen peas for the last half an hour.
Coat your chunks of meat in seasoned flour and brown in olive oil in two batches, removing each batch and setting aside. Add in the chopped onion and garlic and stir until fragrant. I use half to three quarters of a jar of curry paste for this recipe. Add this in and stir for a couple of minutes. Place your meat back in, cover with two cups of beef stock, a can of coconut milk, 2 tablespoons of tamarind paste and a good splash of fish sauce. Bring to the boil and place in a preheated oven (170 degrees) for four hours. After two hours give it a good stir and add in peeled chopped vegetables such as sweet potato, potato and carrot.
If you are after a bit of colour add your frozen peas with half an hour to spare. Serve with rice, Greek yogurt and lime pickles.
And now for dessert!
Dessert is just as simple. I made my own Dulce de Leche last weekend and it worked well in the homemade Easter eggs for the teachers as well as this delicious dessert. For the full instructions on how I did this head to the printable recipes page. It was well worth the effort that’s for sure.
There are multiple ways of serving this Banoffee pie (ie tart tins, large pie or pie cups as I did) and you can use dark chocolate or milk chocolate for the top if you wish. I thought little glasses would be cute so I placed a couple of heaped spoons of processed Marie biscuits with butter into the bottom of a glass. I topped it with some Dulce de Leche, slices of banana, a dollop of cream and some shaved chocolate.
I then repeated this process to give me two layers of deliciousness. You can also do a large pie and use whipped cream if you'd like, or serve it using little tart tins. Either way, it is the quickest and easiest dessert to make when you are feeling like something sweet. Have I got you hooked yet?
How about now? Let me know what you think if you make either of the curry or dessert. I hope you like it as much as I do.
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