Ingredients:

600–700 g beef chuck, cut into 2–3 cm cubes
1 tbsp coconut oil
1 large onion, sliced
3 garlic cloves, minced
40–50 g Massaman curry paste
400 ml coconut milk
350 ml Freja Rich Beef Cooking Bone Broth
2–3 medium potatoes (400 g), cut into chunks
1 cinnamon stick
3–4 cardamom pods
40 ml fish sauce
20 g palm or brown sugar
15 g tamarind paste
60 g roasted peanuts or cashews
15–20 ml lime juice, to finish
Fresh coriander, to serve
Fried shallots, to serve

Method:

1. Preheat the oven to 180°C.
2. Heat the oil in a large pan over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
3. In the same pan, sauté the onions until softened. Add the garlic and Massaman curry paste, cooking for 1–2 minutes until fragrant.
4. Pour in the coconut milk and Freja Rich Beef Cooking Bone Broth, stirring to combine and loosen any browned bits from the bottom of the pan.
5. Add the cinnamon stick, cardamom pods, fish sauce, palm sugar, and tamarind paste, stirring to incorporate.
6. Return the beef to the pan and bring to a gentle simmer. Partially cover and transfer to the oven, cooking for 1–1.5 hours, until the beef is tender. Add the potatoes about halfway through cooking.
7. Remove the pan from the oven and simmer uncovered on the stove for the last 15–20 minutes to naturally thicken the sauce.
8. Stir in the roasted peanuts and lime juice. Taste and adjust seasoning with salt or extra fish sauce if needed.
9. Serve hot, garnished with fresh coriander or fried shallots, alongside rice or flatbreads.