2tbsp of good quality massaman curry paste (we make our own)

2 cans of coconut cream

4 whole beef ribs

1 star anise

1 x 3cm cinnamon stick

2 golden shallots

2 tsp tamarind water

1tsp palm sugar

10 or so kipfler potatoes

To serve

Toasted coconut

Fried shallots

Crushed peanuts

Start by searing off the beef ribs until golden in colour. Remove and set aside,

add the golden shallots and sweat until soft. Add curry paste and cook until

fragrant. Add the star anise, cinnamon, kipfler potatoes and add in the cream,

bring to the boil stirring as not to stick. Add the sugar and ribs back in and

transfer to the oven 150 degrees, cook covered until meat is tender (we cook for

at least 14 hours). Add in the tamarind water to balance it out and serve. Top with

the coconut, shallots and peanuts.