Maple Beef Cheek Massaman Curry

For the beef massaman curry:

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

To serve:

• 75g roasted peanuts, chopped
• 15g 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.