Rich and mild beef massaman curry IngredientsPaste2-6 large fresh red chillies, seeded and chopped (according to your taste)4 cloves garlic, chopped30ml (2 tbsp) coriander seeds, roasted and roughly chopped15ml (1 tbsp) cumin seeds, roasted and crushed2.5ml ( tsp) ground nutmeg3 coriander roots, chopped15ml (1 tbsp) fish sauceOther ingredients45ml (3 tbsp) oil2 large onions, finely sliced1kg stewing beef, cut into 2cm cubes3cm fresh root ginger, peeled and grated3-5 dried lime leaves2 lemon grass stalks, halved3 cloves3cm cinnamon stick5ml (1 tsp) salt900ml hot water1 x 400g can coconut milk350g new potatoes30ml (2 tbsp) tamarind water5-10ml (1-2 tsp) palm or brown sugar30ml (2 tbsp) chopped roasted peanutsMethodCombine the ingredients for the paste in a blender or spice grinder and set aside.Heat the oil in a large pan and stir-fry the onions for 6-8 minutes until they begin to brown. Add the meat and stir for a minute, then add the ginger, lime leaves, lemon grass, cloves and cinnamon stick. Stir again and add the salt and hot water. Bring to the boil, cover and cook over a medium heat for 1 hour, stirring frequently.Add 60ml ( cup) coconut milk to the paste ingredients and blend until as smooth as possible. Transfer the paste to a small pan and simmer, stirring frequently, for 8 minutes. Remove the lime leaves, lemon grass, cloves and cinnamon stick from the meat. Add the potatoes and stir in the paste, blending well. Simmer uncovered for5 minutes. Add the remaining coconut milk, tamarind water and sugar. Cook uncovered for30 minutes. Season to taste and serve garnished with the peanuts. Serves 6..