1 kg Blade Steak, cut into 3-4cm chunks
3/4 cup Unsalted Peanuts
600 ml Coconut Cream
6 tbsp Massaman Curry Paste
500 g Potatoes, peeled, cut into 2-3 cm chunks
125 ml Water
2 Medium Onions, cut into thin wedges
6 Kaffir Lime Leaves
1 1/2 Cinnamon Sticks
1 1/2 tbsp Tamarind Paste
1 1/2 Palm or Coconut Sugar
1 1/2 tbsp Fish Sauce
Set up your Q for direct cooking. Place the casserole dish (without lid) at the back centre of the Q and preheat on high for ten minutes.
Lightly oil the beef and season with salt and pepper.
Once the Q is preheated, leave the heat setting on high. Add the peanuts to the casserole dish and roast for 3-4 minutes. At the same time, add the beef to the grill and cook for 3-4 minutes a side, 6-8 minutes in total. When you are turning the beef, remove the casserole dish from the Q and pour the peanuts into a small bowl. Return the casserole dish to the Q and add the coconut cream and the Massaman paste. Fry for two minutes, then add the beef from the grill to the casserole and stir thoroughly to coat the beef.
Remove the casserole dish from the Q. Turn the Q to the roast setting and add a convection tray and trivet using tongs and/or heat proof gloves. Place the casserole dish on the trivet, add half the peanuts, the remaining coconut cream, potatoes, water, onion, lime leaves, cinnamon, tamarind paste, sugar and fish sauce and mix through. Place the lid on the casserole dish (turning the vent control to steam). Cook for one hour.
Remove the lid from the casserole dish and continue to cook, stirring occasionally, for another hour or until the beef is tender.
When cooked remove the casserole dish from the Q, sprinkle the remaining peanuts over the top and serve.