Masaman Beef Recipe

Soak chilies

Remove stems and seeds from dried chilies. Place in warm water to soak for 15 minutes until softened, then drain and reserve.

Toast whole spices

In a dry skillet over medium heat, toast coriander seeds, cumin seeds, peppercorns, cardamom pods, cinnamon stick, and cloves for 2–3 minutes until aromatic and slightly darker. Remove and let cool.

Prepare aromatics

Peel shallots and garlic. Thinly slice the lemongrass white part and chop galangal into small pieces (or grate ginger).

Grind paste

Using a spice grinder or mortar and pestle, grind the toasted whole spices to a fine powder. In a food processor or mortar, combine softened chilies, ground spices, shallots, garlic, galangal, lemongrass, kaffir lime zest, and shrimp paste (if using). Add 1–2 tablespoons of coconut milk or a little water to help blend, and process to a smooth paste (about 2–4 minutes). Scrape down sides as needed.

Brown the beef

Heat 1 tablespoon vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Pat beef dry and add in a single layer. Brown in batches for 3–4 minutes per side until well-seared. Remove and set aside.

Fry the paste

Reduce heat to medium and add remaining 1 tablespoon oil to the pot. Add sliced onion and sauté 2–3 minutes until translucent. Add 3–4 tablespoons of the prepared Masaman paste to the pot and fry, stirring constantly, for 2–3 minutes until fragrant and the oil begins to separate from the paste.

Combine beef and liquids

Return seared beef to the pot and stir to coat with paste. Pour in 1 cup coconut milk and 1 cup beef stock (or water) and stir to combine, scraping up any browned bits. Bring to a gentle simmer.

Simmer until tender

Cover partially and simmer over low heat for 60–75 minutes, or until the beef is fork-tender. Stir occasionally and skim any excess fat from the surface.

Add potatoes and remaining coconut milk

Add the cubed potatoes and the remaining 1 cup coconut milk to the pot. Continue simmering uncovered for 15–20 minutes, or until potatoes are tender and curry has thickened to a saucy consistency.

Add peanuts

Stir in roasted peanuts and simmer 2 minutes to integrate their flavor.

Season the curry

Stir in palm sugar, tamarind concentrate, fish sauce, soy sauce, and salt. Taste and adjust: add more fish sauce for saltiness, more tamarind for acidity, or more sugar if needed. Simmer 2–3 minutes to let flavors meld.

Rest and garnish

Turn off heat and let the curry rest for 10 minutes to deepen flavors. Garnish with chopped fresh cilantro before serving.