Ingredients
- 1Kg Blade Steak, Cut Into 3-4Cm Chunks
- 3/4 Cup Unsalted Peanuts
- 1 1/2 Cans (600Ml) Coconut Cream
- 6 Tablespoons Massaman Curry Paste
- 500G Potatoes, Peeled, Cut Into 2-3 Cm Chunks
- 125Ml Water
- 2 Medium Onions, Cut Into Thin Wedges
- 6 Kaffir Lime Leaves
- 1 1/2 Cinnamon Sticks
- 1 1/2 Tablespoons Tamarind Paste
- 1 1/2 Tablespoons Palm Or Coconut Sugar
- 1 1/2 Tablespoons Fish Sauce
Instructions
- Set Up Your Q For Direct Cooking. Place The Wok (Without Lid) At The Centre Of The Q And Preheat On High For Ten Minutes.
- Lightly Oil The Beef And Season With Salt And Pepper.
- Once The Q Is Preheated, Leave The Heat Setting On High. Add The Peanuts To The Wok And Roast For 3-4 Minutes. At The Same Time, Add The Beef To The Grill And Cook For 3-4 Minutes A Side, 6-8 Minutes In Total. When You Are Turning The Beef, Remove The Wok From The Q And Pour The Peanuts Into A Small Bowl. Return The Wok To The Q And Add The Coconut Cream And The Massaman Paste. Fry For Two Minutes, Then Add The Beef From The Grill To The Wok And Stir Thoroughly To Coat The Beef.
- Remove The Wok From The Q. Turn The Q To The Roast Setting And Add A Convection Tray And Trivet Using Tongs And/Or Heat Proof Gloves. Place The Wok On The Trivet, Add Half The Peanuts, The Remaining Coconut Cream, Potatoes, Water, Onion, Lime Leaves, Cinnamon, Tamarind Paste, Sugar And Fish Sauce And Mix Through. Place The Lid On The Wok. Cook For One Hour.
- Remove The Lid From The Wok And Continue To Cook, Stirring Occasionally, For Another Hour Or Until The Beef Is Tender.
- When Cooked Remove The Wok From The Q, Sprinkle The Remaining Peanuts Over The Top And Serve.
- Preparation Time: 10 Minutes
- Braai Time: 2 Hrs 15 Minutes
- Serves: 6
- Skill Level: Medium
- Cooking Method: Direct Heat
- Braai Temperature: 200°C
- Level of Spiciness: Medium
- Equipment: Gourmet BBQ System Wok and Steamer, Grill Mitt