3-Hour Slow-Cooked Beef Massaman Curry

Everyone's favourite curry – well, at least in the top five – the beautifully rich massaman has a long history of being adored and adapted. It's perhaps one of the original examples of fusion, taking influences from the Subcontinent, Persia and Southeast Asia. Time in the pot is where it's at for harnessing that rich, unctuous flavour of tender beef, coconut milk and spice. Our version uses a ready-to-go curry paste, for a sit back and relax kind of cook up.