A hearty, Indian-influenced pie that incorporates tender, slow-cooked beef chunks, massaman curry and self-made roti (Indian flatbread).
- 2 tbsps vegetable oil
- 750 g beef chuck steak, trimmed and cubed
- 270 ml can coconut cream
- ¾ cup massaman curry paste
- 270 ml coconut milk
- 1 cup beef stock
- 2 peeled potatoes, cubed
- ½ cup unsalted roasted peanuts
- 2 tbsps brown sugar
- 1 tbsp tamarind concentrate
- 1 tbsp fish sauce
- 1 cinnamon stick
- 2 bay leaves
- 5 cardamom pods, lightly crushed
- Green beans, steamed to serve
- 1⅓ cups bread flour
- ¾ tsp salt
- ½ cup water
- 30 g butter, melted
- 1 tbsp vegetable oil
In a large saucepan, heat oil on high. Brown beef 4-5 mins. Transfer to plate.
Using same pan, heat 2 tbsps coconut cream 20 secs. Stir in curry paste and cook 1 min, until fragrant.
Return 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.
Reduce 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.
ROTI: 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.
Place roti over filling in pie dish. Brush with oil and make a steam hole in center.
Bake 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