Thai-inspired pot roast beef

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.