Massaman beef cheek curry with pearl cous cous

METHOD

1. Pre-heat oven to 170ºC. Heat oil in a large flameproof casserole dish over medium-high heat. Dust beef in flour, shaking off excess. Brown beef, in batches, for 2 minutes each side. Remove, set aside.
2. Add onion to the pan, reduce heat to medium, cook, stirring for 5 minutes or until softened. Add garlic and curry paste, cook for 5 minutes. Return meat to pan, add coconut milk and stock. The meat should be covered in liquid, so top up with water if necessary. Cover, cook in the oven for 3½–4 hours or until the beef is meltingly tender.
3. Transfer beef to a plate and cover with foil to keep warm. Place casserole dish over medium-high heat for 10 minutes or until sauce thickens. Add fish sauce, tamarind puree, peanuts and palm sugar to balance.
4. Meanwhile, cook couscous in a saucepan of boiling salted water for 10 minutes or until just tender. Drain, add coriander and lemon rind and juice.
5. Serve garnished with extra peanuts and baby coriander.