Maple Beef Cheek Massaman Curry

For the beef massaman curry:

• 60 ml vegetable oil
• 2 brown onions, sliced
• 500 g potatoes, peeled and chopped into small pieces
• 1.5 kg beef cheeks
• 2 garlic cloves, crushed
• 40 g tamarind paste
• 120 g massaman curry paste
• 400 ml coconut milk
• 1.25 l beef stock
• 60 ml fish sauce
• 20 g salt
• 1 cinnamon stick
• 60 ml pure maple syrup
• 20 g smooth peanut butter
• Juice of one lime

To serve:

• 75 g roasted peanuts, chopped
• 15 g fresh coriander, chopped
• Jasmine rice
• Roti

1. Heat the oil in a large pot over a medium-low heat.
2. Add the onion and sauté for a minute until softened.
3. Add the potatoes and cook for another minute.
4. Add the beef cheeks, garlic, massaman and tamarind pastes and sauté for a further 5 minutes.
5. Add the coconut milk and beef stock and bring to a boil. Reduce the heat and simmer on low for 1 hour and 15 minutes until the beef is tender and falling apart.
6. Stir in the fish sauce, salt, cinnamon stick, maple syrup, peanut butter and lime juice and simmer for 10 more minutes.
7. Top with fresh coriander and roasted peanuts and serve with the jasmine rice and roti.