Massimo's Beef Curry (Original video)

Ingredients:

• 500 grams flank steak (or any stewing steak)
• 4 cloves garlic
• 2 shallots
• 2 dried chilies
• 1 lemongrass stalk
• 1 thumb-sized piece of galangal
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 liter beef stock
• 2 potatoes
• 2 tablespoons tamarind puree
• Fish sauce, to taste
• Sugar, to taste
• 1 can coconut milk
• Steamed white rice, for serving
• Chopped peanuts, for garnish
• Fried shallots, for garnish
• Julienne fresh green chili, for garnish

Instructions:

1. Prep the beef: Cut the flank steak into bite-sized pieces.
2. Make the curry paste: Dry roast garlic, shallots, dried chilies, and galangal in a pan until well-browned. Blend these roasted ingredients with lemongrass and dry spices to form a curry paste. Add a dash of water to help blend.
3. Cook the beef: In a pressure cooker or pot, combine the diced beef, offcuts of lemongrass, and beef stock. Cook for 40 minutes in a pressure cooker or 1.5-2 hours in a pot until the beef is tender. Reserve the cooking liquid.
4. Fry the curry paste: Heat a heavy-based pot with grapeseed oil. Add the curry paste and fry until fragrant, developing the flavors.
5. Add braised beef: Transfer the cooked beef to the pot with the curry paste, along with 2 cups of the reserved cooking liquid. Continue cooking for 40-60 minutes to further develop flavors.
6. Season the curry: Add tamarind puree, fish sauce, and sugar to taste. Adjust the balance of flavors as desired.
7. Cook the potatoes: Dice the potatoes and add them to the curry. Cook until tender.
8. Add coconut milk: Pour in the can of coconut milk and stir well to combine. Simmer for another 10 minutes.
9. Incorporate the meat: Gently fold the meat back into the curry. Check and adjust the seasoning if needed.
10. Serve: Place steamed white rice in bowls. Ladle the beef curry over the rice. Garnish with chopped peanuts, fried shallots, and julienne fresh green chili.