Massaman Curry

250 g. beef shoulder or stewing beef, sliced
2 tsp SIDS CRAZY SALT
3 tbsp whole raw peanuts
4 cup water
1 potato, cut in 2 cm cubes
1 tbsp rice bran oil
3-4 tbsp Massaman curry paste
1½-2 cups coconut milk
6 Thai cardamom seeds, cracked & dry roasted
2 cm of cinnamon stick, dry roasted
2 tbsp fish sauce
1 tbsp sugar
2 tbsp tamarind water
¼ large white onion, cut in pieces

Open the coconut milk and scoop the thick coconut cream from the top and set aside.
Bring the 4 cup of water, beef and peanuts to boil, skimming the scum from the surface for about 5 minutes. Lower heat to medium and continue to cook at a low boil uncovered, for about one hour then remove from the heat and set aside. While the beef is cooking, make the Massaman Curry Paste.
Separately, bring the potatoes to boil in enough water to cover for approximately 20 minutes until just slightly under-cooked (al denté). Drain and discard the potato water (or reserve to make your own sourdough mix!). Set the potatoes aside.
Heat oil in a large wok (or other large heavy bottom pan), add the curry paste, SIDS CRAZY SALT and cook briefly until fragrant. Add the reserved coconut cream and fry until it begins to separate, stirring constantly. Add the boiled beef and peanuts in its broth and remainder of coconut milk, fish sauce, sugar, tamarind, cinnamon stick, potatoes and onion. Bring to a boil. Reduce heat to low and cook 10 minutes.
Adjust seasoning with fish sauce, sugar and tamarind water to taste. Massaman curry should be slightly sweet with a very subtle sour note from the tamarind. Serve with pickled ginger or cucumber relish as condiments.
As with most curries, it is best left 24 hours for the flavours to develop.