Ingredients:

• 1 tablespoon peanut oil
• 2 large brown onions, cut into thin wedges
• 2 garlic cloves, finely chopped
• 2/3 cup massaman curry paste
• 1kg gravy beef, chopped coarsely
• 1 cup natural yoghurt
• 1 cup chicken stock
• 1 cinnamon stick
• 3 medium sweet potatoes, chopped coarsely (optional)
• 2 tablespoons light brown sugar
• 1 tablespoon fish sauce
• 1 cup peanuts, lightly toasted
• 1/3 cup lightly packed fresh coriander leaves
• 1 lime, cut into wedges

  Method:

1. Pre-heat oven to 150°C.
2. Heat the oil in a large sauté pan over medium heat and add onion and garlic. Cook until soft and fragrant. Add curry paste and cook for a further 5 minutes.
3. Add the beef, stirring until fully coated.
4. Add yoghurt, stock, cinnamon stick, sweet potato, sugar and fish sauce to the pan and bring to a simmer. Cover pan with a lid and place in an oven. Cook for 1½ hours. Remove from oven and discard cinnamon stick.
5. Serve topped with roasted peanuts, coriander leaves and a squeeze of fresh lime.