Massaman Nueh: Massaman Curry, Beef Ribs, Potatoes, Red Onions, Peanuts, and Green Peppercorns

Adapted by StarChefs.com
February 2015
Yield: 6 servings

INGREDIENTS:

Massaman Curry Paste
2 ounces dried red chiles, soaked in warm water 15 minutes, drained
2½ ounces thinly sliced galangal
2¼ cups thinly sliced lemongrass (white part only)
4 ounces cilantro roots and stems
2 tablespoons finely chopped fresh turmeric
6 ounces thinly sliced shallot
8 ounces peeled garlic cloves
vegetable oil
2 teaspoons salt
1 cup roasted peanuts
0.18 ounces ground nutmeg
½ cinnamon stick, toasted and ground
3 tablespoons cumin seeds, toasted and ground
0.2 ounces cardamom pods, toasted, seeds ground
½ cup coriander seeds, toasted and ground
1½ teaspoons cloves, toasted and ground
Massaman Sauce
½ cup olive oil
6 cups coconut milk
2 cups chicken stock
3 ounces tamarind paste
½ cup fish sauce
1½ ounces palm sugar, finely chopped
Short Ribs
2 pounds short ribs, portioned
salt
black pepper
vegetable oil
1 pound Yukon Gold potatoes, diced large
2 red onions, sliced into large wedges
3 tablespoons fresh green peppercorns (or brined, rinsed, and drained)
To Assemble and Serve
½ cup red skin peanuts, toasted and crushed
½ cup cilantro leaves
3 large shallots, thinly sliced, dusted with rice flour, and fried until golden

METHOD:

Massaman Curry Paste

Heat oven to 350°F. On a sheet tray, toss chiles, galangal, lemongrass, cilantro, turmeric, shallot and garlic in oil and roast 35 minutes, until fragrant and dark golden; let cool. Transfer mixture to food processor with remaining ingredients and process to fine paste.

Massaman Sauce

In a pot, heat oil and sauté 8 ounces Massaman Curry Paste until fragrant. Add remaining ingredients and bring to boil. Remove from heat and cool.

Short Ribs

Season Short Ribs with salt and pepper. In a heavy pot over high flame, heat oil and sear ribs on all sides; remove from pot and reserve. Add potatoes and sear until golden; remove and reserve. Sear onion. When caramelized, return Short Ribs to pot and cover with Massaman Curry Sauce. Reduce heat, simmer, and cover. Cook until tender, about 2 hours. Return potatoes to pot for last 20 minutes of cooking or until potatoes are tender.Add green peppercorns. Stir well and remove from heat. Taste and adjust seasoning, if necessary.

To Assemble and Serve

Ladle Curry into serving dishes and garnish with peanuts, cilantro, and crispy shallots.