Fragrant Paleo Beef Curry

This recipe is a variation of Nigella Lawson’s Beef Curry. It’s bold flavor implies that it’s labor intensive. In reality it couldn’t be simpler, the secret is to let it sit for a day or two…that’s right, no eating it for at least a day. On the other hand, maybe it’s not so easy.

Ingredients
2 ½ teaspoons tamarind paste

2 tablespoons coconut palm sugar

2 cups hot water, from a recently boiled kettle

1, 14 ounce can coconut milk

½ cup curry paste *

1 teaspoon salt

2 pounds beef shank, cut into 2 inch cubes

1 ¾ pounds waxy potatoes

Small bunch Thai basil or cilantro, to serve

*I use Mae Ploy Curry Paste, they use nothing other than pure ingredients, and the taste is amazing.

Directions
1. Preheat the oven to 325

2. Put the tamarind paste and coconut sugar in a large measuring cup and add boiling water to the 1 cup mark. Stir to help dissolve the paste and sugar.

3. In a large Dutch oven spoon the cream from the top of the coconut can. A curry paste and then heat, stirring every so often, until boiling.

4. Add the contents of the measuring cup with the tamarind and sugar, and the rest of the coconut milk, along with the salt, stir to combine, and bring to a boil.

5. Add the beef, stir well and let come to a second boil.

6. As soon as it comes to a second boil, clamp the lid on and transfer to the oven to cook for 2 hours.

7. Once it’s out of the oven, leave it to cool, then refrigerate for at least 1 day, or up to 3 days–this allows the beef to get tender and the flavors to meld.

8. About half an hour before you want to eat, preheat the oven to 400, and cut the potatoes into similar-sized chunks as the beef, then add them to the pot of curry.

9. Place the pot on the stove, add 1 cup boiling water, and bring to a boil, then clamp on the lid and transfer to the oven for 30 minutes, or until the potatoes are tender.

10. Sprinkle with some shredded Thai basil leaves, or chopped cilantro and serve immediately.

Recipes by Kristin Clara