Preparation Time: 30 minutes
Cooking Time: 2 – 12 hours

Ingredients:

• 1 kg casserole or shin of beef
• 500 g potatoes and/or kumara pumpkin for SCD or GAPS
• ½ cup raw peanuts
• 1 cinnamon stick dry fried
• 5 cardamom seeds dry fried
• 4 cups fresh coconut milk or thinned, tinned milk
• 10 shallots and 2 red onions
• 3 bay leaves
• 1 kafir lime leaf
• 3 teaspoons honey
• 3 teaspoons fish sauce
• 3 teaspoons tamarind paste or 1 teaspoon lime juice
• 10 cloves garlic
• 6 dried red chillies (remove the seeds) or 1 teaspoon paprika
• ¼ teaspoon white pepper
• ½ stalk lemon grass
• 1 tablespoon galangal
• 1 teaspoon fennel seeds
• 1 teaspoon shrimp paste or an anchovy
• 3 cloves
• 3 strands of saffron (optional)

Method:

Chop vegetables and meat, brown in heavy–based, ovenproof pan.
Remove and set-aside.
Blend all ingredients (excluding cinnamon stick, bay leaves, lime leaves, beef, potatoes nuts and 10 shallots), to form a paste.
Mix curry paste into coconut milk, heat in pan.
Place in slow cooker with remaining items in the morning and leave it to cook on low all day or place in oven for 2 hours on 180°C.