Massaman Curry

• 2 lbs beef skirt steak, cut into 1-inch pieces
• 2 cups beef stock
• 5 None cardamom pods, bruised
• 1/4 tsp ground cloves
• 2 None star anise
• 1 tbsp grated palm sugar or brown sugar
• 2 tbsp fish sauce
• 2 tbsp tamarind concentrate
• 2 cans (14 oz each) coconut milk
• 2 tbsp Massaman curry paste
• 8 None baby onions, halved
• 1 None sweet potato, coarsely chopped
• 1/4 cup coarsely chopped roasted unsalted peanuts
• 2 None green onions, thinly sliced

1. Place beef, 1 1/2 cups of the stock, cardamom, ground cloves, star anise, sugar, fish sauce, 1 tbsp of the tamarind and half the coconut milk in large saucepan. Bring to a gentle boil. Reduce heat to low; simmer, uncovered, about 1 1/2 hours or until beef is almost tender.
2. Strain beef over large bowl, reserving 1 cup of the braising liquid. Discard solids and remaining liquid. Cover beef to keep warm.
3. Cook curry paste in same pan, stirring, until fragrant. Add remaining coconut milk, tamarind and 1/2 cup stock; bring to a boil. Cook, stirring, for 1 min or until mixture is smooth. Return beef to pan with baby onion, sweet potato and reserved braising liquid; simmer, uncovered, for 30 mins or until beef and vegetables are tender.
4. Remove curry from heat. Stir in peanuts and green onion.

beef skirt steak, beef stock, cardamom pods, ground cloves, anise, sugar, fish sauce, tamarind concentrate, coconut milk, curry paste, baby onions, sweet potato, peanuts, green onions

Taken from recipes-plus.com/api/v2.0/recipes/35237 (may not work)