Thai-inspired pot roast beef

Name: Thai-inspired pot roast beef
Prep time: 10 min
Cook time: 4 h 40 min
Total time: 4 h 50 min
Yield: 6
Ingredients: 1 tbsp sunflower oil; 1 kg Waitrose Beef Topside; 10 shallots, sliced; 190 g jars Cooks' Ingredients Massaman Paste; 3 cardamom pods; 400 g can Essential Coconut Milk; 400 g can chickpeas, drained; 2 tbsp tamarind paste; 2 tbsp palm or light brown soft sugar; 2 tbsp nam pla fish sauce; 2 red chillies, 1 slit, 1 finely chopped; 750 g new potatoes, halved if large; 20 g pack Thai basil, leaves torn

Lola Milne’s fragrant massaman‑vibe one‑pot is best made a day in advance to let the flavours mingle and deepen. Follow Lola Milne on Instagram.

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Serves6
CourseMain meal
Prepare10 mins
Cook4 hrs 40 mins
Total time4 hrs 50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp sunflower oil
1kg Waitrose Beef Topside
10 shallots, sliced
2 x 190g jars Cooks' Ingredients Massaman Paste
3 cardamom pods
2 x 400g can Essential Coconut Milk
400g can chickpeas, drained
2 tbsp tamarind paste
2 tbsp palm or light brown soft sugar
2 tbsp nam pla fish sauce
2 red chillies, 1 slit, 1 finely chopped
750g new potatoes, halved if large
20g pack Thai basil, leaves torn

Preheat the oven to 160ºC, gas mark 3. Heat the oil in a large lidded ovenproof pan or casserole dish on the hob. Pat the beef dry with kitchen paper, then season and fry on all sides, until well browned. Lift the beef onto a plate. Tip the shallots into the pan and cook for 5-10 minutes until golden and tender. Add the massaman paste and fry for 1-2 minutes until bubbling. Stir in the cardamom, coconut milk, chickpeas, tamarind paste, sugar, fish sauce and the slit chilli. Lower the beef into the pot and bring to a simmer.
Put a piece of baking parchment on the surface of the curry and cover with a lid. Roast for 2 hours. Drop in the potatoes and return to the oven for another 2 hours, until the beef and potatoes are tender.
Lift the beef out onto a plate and cover with foil. Set the pan over a medium heat and simmer for 5-10 minutes until the sauce is thickened a little. Shred the meat into chunks and return it to the pan. Serve sprinkled with the Thai basil and the chopped chilli, plus some roasted peanuts, lime wedges and steamed jasmine rice, if liked.

Typical values per serving when made using specific products in recipe