• ⅓ cup peanut oil
• 2kg beef chuck steak, trimmed, cut into 5cm pieces
• 2 large onions, finely chopped
• 2 tblsps fresh ginger, finely grated
• ½ cup massaman curry paste
• ½ cup beef stock
• 400ml can coconut milk
• 2 tblsps brown sugar
• 2 tblsps fish sauce
• 4-6 large Desiree potatoes (320g each), peeled, halved
• 1 cinnamon stick
Heat 1 tblsp of the oil in a large, non-stick frying pan over a high heat. Add beef in four batches, adding 1 tblsp of the remaining oil with each batch. Cook, turning occasionally, until browned all over. Transfer to a removable bowl of a 5- to 6-litre capacity slow cooker.
Reduce heat to medium. Add onions and ginger to same frying pan. Cook, stirring occasionally, until soft. Add curry paste. Cook, stirring until fragrant. Add stock, milk, sugar and sauce. Bring to boil. Transfer to slow cooker. Cover with lid.
Cook on low for 4 hours.
Add potatoes and cinnamon stick. Cook, covered, for a further 2 hours, or until beef and potatoes are tender.
Serve with steamed rice and lemon wedges if desired.