Wow what a tasty curry this was! Normally this curry would be made with chuck or stewing steak. I made it using ox cheek which is great value for money and I used the delicious potatoes from @blasytir The meat just fell apart and the waxy potatoes were such a lovely contrast. Beef shin would be a fantastic alternative but you would need to reduce the cooking time by 1 hour.
600g beef cheek
400g new potatoes - halved
1 can coconut milk
400g beef stock
3 onions - sliced
4 cloves garlic - crushed
2 Thai chillies - chopped
1 tablespoon - chopped ginger
4 kaffir lime leaves - finely sliced
2 teaspoons flour
1 blade lemongrass - chopped as fine as you can
Coriander to serve
Paste ingredients or 2 tablespoons of shop bought massaman paste
5 dried red chillies for a kick or 2 Thai chillies
2 teaspoons ground coriander
2 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon black pepper
4 cloves garlic
1 heaped tsp shrimp paste
1 lemongrass blade chopped
1 thumb sized piece of ginger chopped
1 tsp fish sauce
Preheat the oven to 140 degrees.
Start by blitzing the paste ingredients together. Loosen with a bit of coconut milk if it’s too thick.
Keep the cheeks whole, season and colour them on both sides. Remove from the pan. Add the onion and cook until soft and golden. Add the garlic, chillies, ginger and lime leaves and cook for 2 minutes. Add the flour, stir and then the paste and stir again. Now add the beef stock and stir to incorporate. Return the beef to the pan. Bring to a simmer, lid on and into the oven for 4 hours. Remove from the oven, pull or cut the meat into chunks, add the potatoes and coconut milk and back into the oven for another hour.