Beef Sausages Massaman Curry

Name: Beef Sausages Massaman Curry
Yield: 4 serving
Ingredients: 1 1/2 tablespoons of ground cumin; 1 teaspoon Coriander; 1/2 teaspoon cardamon; 2 teaspoons black pepper fresh ground; 1 teaspoon star anise powder; 2 teaspoons white pepper ground; 2 Tablespoons brown sugar; 4 cloves garlic; 150 gm onion; 5 cm ginger; 1 whole lime; 1 whole Coriander; 100 gm peanuts; 125 ml coconut cream; 40 ml oil; 40 ml fish sauce; 375 ml beef stock; 250 ml coconut cream; 40 ml lime juice; 1 teaspoon salt; 500 gm beef sausages; 500 gm potatoes; 200 gm green peas

User Reviews

5.0

6 reviews

Excellent

Servings
4
Course
Main Course
Cuisine
Asian

Beef Sausages Massaman Curry

Iris Warren

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This recipe is based on Massaman curry, a complex mix of pepper and coconut cream with potatoes and often beef. This recipe uses Australian cup measurements

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Ingredients

Servings

1 1/2 tablespoons of ground cumin
1 teaspoon Coriander
1/2 teaspoon cardamon
2 teaspoons black pepper fresh ground
1 teaspoon star anise powder
2 teaspoons white pepper ground
2 Tablespoons brown sugar
4 cloves garlic
150 gm onion diced
5 cm ginger grated
1 whole lime zest
1 whole Coriander soaked, Roots and stems chopped
100 gm peanuts unsalted
125 ml coconut cream
40 ml oil
40 ml fish sauce 2 Tablespoons
375 ml beef stock 1 1/2 cups
250 ml coconut cream 1 cup
40 ml lime juice 2 tablespoons
1 teaspoon salt
500 gm beef sausages i used Mr Beak and Sons
500 gm potatoes
200 gm green peas thawed frozen (1 cup)

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Instructions

Clean and peel the potatoes cut and steam or boil till just tender, set aside.
Brown off the sausages then cook on low slowly till done while you make the paste
Use a medium sized non stick pot if you have one, put all the dry spices into the pot and put over a low heat . Toss or stir occasionally until they are lightly coloured and starting to smell fragrant. You can add a tablespoon of water to the pot if it is catching and toss till that is evaporated and the spices are fragrant. Turn off the heat
Put the onion, garlic, ginger, coriander stalks and roots, zest, peanuts, 125 ml coconut and oil into a blender or hand mixer. Blitz till pureed well. Add this puree to the spices in the pan and turn back on the heat . Stir on medium till the paste darkens and smells fragrant. It will start to split a bit. Keep stirring for about 8-10 minutes.
Add the stock and 250 ml coconut and stir well. Add fish sauce , lime juice and 1/2 the salt . Let the sauce simmer for 10 minutes . Taste again and add more salt if needed.
Add the potatoes & peas to the curry sauce and the chopped cooked sausages. Simmer again for 10 minutes before serving with rice and roasted peanuts.
Tastes even better the next day!