Beef Massaman Curry

Warm the oil in a large heavy-based saucepan over a medium-high heat. Brown the beef in batches, then transfer it to a plate.

Lower the heat and fry the onion for 5 minutes until softened. Add the Massaman curry paste and cook for 1 minute, stirring until fragrant.

Return the beef to the pan and pour in the coconut milk. Stir in the fish sauce, tamarind paste, brown sugar, cinnamon, cardamom and bay leaf.

Bring to a gentle simmer, cover and cook for 1 hour. Add the potatoes and continue simmering uncovered for 25–30 minutes, until the beef is tender and the potatoes are cooked.

Stir through the peanuts and season with salt and black pepper. Simmer for 2 minutes, then scatter over the coriander and serve with lime wedges.