Name: Massaman Curry
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4
Ingredients: 1 lemongrass ((Note 1)); 6 dried red Asian chillis ((not Thai! Note 2)); 4 eschallots (, peeled (Note 3)); 5 cloves garlic (, unpeeled); 3 cm / 2.25" galangal piece (, peeled, cut into 3/4 cm / 1/2" slices (Note 4)); 4 - 6 tbsp water; 1/2 tsp ground cloves; 3/4 tsp cumin; 1/8 tsp ground nutmeg; 3/4 tsp coriander; 1/2 tsp cardamom; 1/2 tsp cinnamon; 700 g / 1.4lb beef chuck (, cut into 4cm / 2.5" cubes (Note 5)); 500 ml / 2 cups beef broth (, low sodium); 2 bay leaves; 1/4 cup / 65 ml vegetable oil; 400 ml / 14 oz coconut milk ((full fat, 1 can)); 1 cinnamon quill; 1 star anise; 1 tsp tamarind paste/puree ((Note 6)); 1 tbsp fish sauce; 1 tbsp white sugar; 2 medium-small potatoes (, peeled and cut into 2.5cm / 1" pieces); 3 tbsp peanuts (, roughly chopped); Finely sliced red chilli ((optional)); Asian fried shallots ((optional, Note 7))