Mussaman Curry

Heat the oil in a wok and fry the meat, in batches until browned all over. Remove with a slotted spoon and set a side. Add the curry paste to the wok and stir fry for 1-2 minutes. Add the onions and potatoes and stir fry for 4-5 minutes, until golden brown. Remove with a slotted spoon and set a side. Pour the coconut milk into the wok with the measured water and bring to the boil. Lower the heat and simmer for 8-10 minutes. Return the meat and cooked vegetables to the wok. Add the cardamons, tamarind paste and sugar and simmer for 15 minutes, until the meat is tender. Stir in the peanuts and chilli and serve with the rice.