1In a large saucepan, heat oil on high. Brown beef 4-5 mins. Transfer to plate.
2Using same pan, heat 2 tbsps coconut cream 20 secs. Stir in curry paste and cook 1 min, until fragrant.
3Return beef and juices to pan with coconut milk, stock, potatoes, peanuts, sugar, tamarind, fish sauce and remaining coconut cream. Stir in cinnamon, bay leaves and cardamom pods.
4Reduce heat to low. Simmer, covered, 1Ω-2 hours, stirring occasionally, until beef is tender. Cool. Spoon into a 23-cm pie dish. Preheat oven to hot, 200 C.
5ROTI: Sift flour and salt together into a bowl. Make a well. Add water, mixing to a soft dough. Knead on a lightly floured surface 5 mins, until smooth. Roll out to a 20-cm round. Brush with butter, then roll into a log, twist into a coil shape then roll out to an even round large enough to cover pie dish.
6Place roti over filling in pie dish. Brush with oil and make a steam hole in center.
7Bake 15-20 mins, until puffed and golden. Serve with steamed buns.
TIP: Rolling and coiling the buttered dough creates several layers that will separate during baking for a crisp flaky texture.
Photo: Rob Shaw/Bauer