800 g sirloin steak, or beef ragout
2 tbsp massaman curry paste
2 cinnamon sticks
10 cardamom, whole
500 ml coconut milk
250 ml bouillon
3 tbsp fish sauce
3 tbsp tamarind purée
3 tbsp palm sugar, ground
3 potatoes, waxy
2 cm ginger
55 g peanuts, salted
Cut the beef into 5 cm chunks and mix together with the curry paste.
Mix the liquid ingredients, then add the spices and sugar.
Peel the potatoes and cut into 2 cm chunks. Peel and grate the ginger.
(Pre-)heat cooking space to 180°C with Hot air humid
Put the meat, potatoes and ginger into the porcelain dish and pour over the liquid. Put the porcelain dish on to the wire shelf in the preheated cooking space. Cooking.