Spicy Beef Curry

Ingredients for Spicy Beef Curry

• 3 whole cloves

• 1 1/2 teaspoons coriander seeds

• 1 1 1/2-inch piece cinnamon stick

• 1 whole star anise

• 1 teaspoon cumin seeds

• 1/8 teaspoons cardamom seeds (from 2 whole green cardamom pods)

• 1 teaspoon fleur de sel or coarse kosher salt

• 1/2 teaspoons ground mace

• 10 small dried red chillies (such as chillies de árbol), stemmed

• 25 long fresh coriander stems

• 1 medium red onion, chopped

• 6 garlic cloves, peeled

• 1 1 1/2-inch piece fresh galangal or peeled fresh ginger, thinly sliced

• 1 1/2 tablespoons chopped or grated lemongrass

• 180ml water

• 1 long mild yellow chilli (such as banana chilli)

• 60ml vegetable oil, divided

• 900g pieces beef shank (each about 2 inches thick)

• 6 cups unsweetened coconut milk

• 25 long fresh coriander stems

• 1 1/2 cup fish sauce (such as nam pla or nuoc nam)

• 70g palm sugar

• 2 4-inch-long bottoms of lemongrass stalks

• 60ml fresh tangerine or tangelo juice

• 80ml salted roasted peanuts, crushed, plus

• 50g whole salted roasted peanuts for garnish

• 3/4 cup fresh coriander leaves

• 3 tablespoons coconut cream

Combine first 6 ingredients in medium bowl. Add cold water to cover, then drain. Place spices in large wok or skillet. Dry-roast over medium-low heat until dry and fragrant, stirring constantly, about 10 minutes. Transfer mixture to spice grinder. Add salt and mace; grind to fine powder. DO AHEAD: Spice mix can be made 1 week ahead. Store airtight at room temperature.

Place chillies in small bowl; add cold water to cover. Let soak 30 minutes. Drain, reserving soaking liquid.

Combine coriander stems, onion, garlic, galangal, and lemongrass in large wok or skillet. Dry-roast over medium heat until slightly charred and fragrant, stirring often, about 10 minutes. Add 180ml water. Cover wok and cook until galangal is tender, about 35 minutes; cool in wok.

Scrape galangal mixture into processor. Add drained red chillies. Blend, adding enough reserved chilli soaking liquid by tablespoonfuls to form smooth paste. Stir in spice mix. DO AHEAD: Can be made 1 week ahead. Transfer to bowl, cover, and chill.

Preheat oven to 177°C. Char yellow chilli directly over gas flame or in grill until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and slice chilli.

Heat 45ml oil in large ovenproof pot over medium-high heat. Sprinkle beef with salt and pepper. Add to pot; sear until brown, about 2 minutes per side. Transfer beef to plate. Add coconut milk, coriander stems, fish sauce, palm sugar, and lemongrass to same pot. Return beef to pot and bring to simmer. Cover and place pot in oven. Braise beef until tender enough to pull away from bone, about 2 1/2 hours. Transfer beef to plate and cool. Strain braising liquid from pot into bowl. Thinly slice meat.

Heat remaining 1 tablespoon oil in heavy large skillet over medium-low heat. Add curry paste. Stir until heated and fragrant, about 5 minutes. Add 350ml reserved braising liquid and bring to boil. Add roasted chilli, tangerine juice, and crushed peanuts, then beef. Simmer until sauce coats beef, about 5 minutes. Season to taste with salt and pepper.

Transfer beef curry to shallow bowl. Garnish with whole peanuts and coriander leaves. Drizzle with coconut cream.

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