Recipes

• 750g chuck steak, cut into 3cm cubes
• 2 tbsp Massaman curry paste
• 1 onion, diced
• 400ml coconut milk
• 1 cup water
• Juice of 1 lime
• 1 tbsp brown sugar
• 1 bay leaf
• 1 tbsp fish sauce
• 2 medium waxy potatoes, peeled and cubed
• Handful of roasted peanuts
• Fresh parsley, to garnish
• Jasmine rice, to serve

1. Preheat oven to 170°C.
2. Heat a splash of oil in a heavy-based, oven-proof pot over high heat. Brown the beef in batches and set aside.
3. Reduce heat to medium. Add the onion and cook for 3–4 minutes until softened.
4. Add the Massaman curry paste and stir for 1 minute until fragrant.
5. Return the beef to the pot. Pour in the coconut milk and water, stirring to combine.
6. Add the bay leaf, fish sauce, brown sugar and lime juice. Stir well.
7. Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven.
8. Cook for 1 hour, then add the potatoes. Stir gently.
9. Return to the oven and cook for a further 1–1.5 hours, until the beef is very tender and the sauce has thickened.
10. Remove the bay leaf. Taste and adjust seasoning with extra fish sauce or lime juice if needed.
11. Scatter with roasted peanuts and fresh parsley.
12. Serve over steamed jasmine rice.

• 500g diced lamb shoulder
• 2 tbsp seasoned flour
• 1 leek, sliced
• 2 cloves garlic, crushed
• 1 large carrot, peeled and diced
• 1 parsnip, peeled and diced
• ¼ swede, peeled and diced
• ½ cup white wine
• 2 cups chicken or lamb stock
• 1 cup Israeli (pearl) couscous
• Seasonal green vegetables, to serve

Gremolata

• Handful of fresh flat-leaf parsley, finely chopped
• Zest of 1 lemon
• 1 clove garlic, finely grated

1. Preheat oven to 170°C.
2. Toss the lamb in seasoned flour, shaking off the excess.
3. Heat oil in a heavy-based, oven-proof pot over high heat. Brown the lamb in batches and set aside.
4. Reduce heat to medium. Add the leek and garlic, cooking for 2–3 minutes until softened.
5. Add the carrot, parsnip and swede. Cook for a further 2 minutes, stirring.
6. Pour in the white wine and let it bubble for 1 minute, scraping the base of the pot.
7. Return the lamb to the pot. Add the stock and bring to a gentle simmer.
8. Cover with a tight-fitting lid and transfer to the oven for 1.5 hours.
9. Remove the pot from the oven. Stir in the Israeli couscous.
10. Return to the oven uncovered for 20–25 minutes, until the couscous is tender and has absorbed the liquid.
11. Meanwhile, make the gremolata by combining parsley, lemon zest and garlic.
12. Season the lamb to taste with salt and pepper.
13. Serve topped with gremolata and seasonal green vegetables on the side.