Beef & Cashew Massaman Curry & Crispy Onion Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a little drizzle of vegetable oil over a high heat

Once hot, add your diced beef and cook for 2-3 min or until lightly browned

Peel and chop your brown onion[s] roughly

Slice your red chilli[es] finely

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Chop your creamed coconut roughly (if required!)

Once the beef is lightly browned, reduce the heat to medium and add the chopped onion with your massaman paste and tomato paste

Add the chopped coconut and half the sliced chillies (can't handle the heat? Go easy!)

Add 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up

Add your waxy potatoes and cashew nuts

Add 400ml [500ml] [650ml] boiled water, the juice of half the lime[s] and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give everything a good mix up and bring to the boil over a high heat and season with a pinch of salt and pepper

Cover with a lid and put the dish in the oven for 55 min or until the beef is cooked through and the potatoes are tender – this is your beef & cashew massaman

Once the curry has had 25 min, reboil a kettle

Add your basmati rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Use this time to clear up, set the table, have a cup of tea or simply chill!