Cut up 1 kg beef cheeks into bite-sized pieces and sear in a heavy-bottomed pot with enough rapeseed oil to coat the bottom and set over medium-high heat. Sear in batches to avoid overcrowding the pot.

Add 125ml (½ cup) coconut milk and about 250ml (1 cup) beef broth to keep everything submerged. Add 1 tbsp massaman curry paste, 1 tbsp fish sauce, 2 cinnamon sticks, 3 star anise, a dozen green cardamom seeds, and simmer gently for 2 – 2 ½ hours or until the beef is tender.

Meanwhile, prepare the curry pot. Add 175ml coconut milk to a fresh pot, bring to a boil and reduce down by about half. Add 5 tbsp massaman curry paste and stir over medium-low heat until the coconut oil starts to separate out. Add 325ml coconut milk and stir to dissolve the paste. Add 1 tbsp each of fish sauce, palm sugar and tamarind paste.

Using tongs transfer the beef to the curry pot (reserving the cooking liquid). Add 1 onion, peeled and sliced, 1 large potato, cut into bite-sized pieces, and ¼ cup chopped roasted peanuts.

Add enough of the reserved cooking liquid to keep everything submerged, and simmer for around 15 minutes, or until the vegetables are tender.

Add more fish sauce, palm sugar and tamarind paste to get the balance in taste just right.