For the curry

• Create the spice powder first. Heat a frying pan and add the cardamom, cumin seeds, coriander seeds, cinnamon and cloves.
• Dry fry for 1-2 minutes until the cumin starts to pop and jump around. Remove and add to a spice grinder or pestle & mortar. Grind the spices into a fine powder then stir in the paprika, nutmeg, turmeric, white pepper and salt. Set aside.
• Add peanut oil to the pan and fry the peanuts for 1-2 minutes until brown. Remove and drain on paper towels to cool.
• Using a stick blender or food processor or pestle & mortar, grind the cooled peanuts, chillies, garlic, lemongrass, shallots, galangal and cilantro into a paste. Add the powder and blend again to incorporate, adding a little water if it becomes too thick.
• Pour the fish sauce over the beef and toss to combine. In a large pan over a medium heat, heat the peanut oil and then add the beef to the pan to fry for 4-5 minutes to brown. Add the paste and stir well to combine.
• Cook for a further 5 minutes before adding 1/2 can coconut milk. Now turn up the heat and bring to a boil. Simmer vigorously for 4-5 minutes, stirring constantly to avoid sticking until the sauce is almost gone. Add the remaining 1 1/2 cans of coconut milk and 1 can full of water and again, bring to a boil.
• Reduce the heat to low and simmer the curry for 1½-2 hours, partially covered until the beef is soft. Add the potatoes and cook for a further 35 minutes until they're cooked through. Remove from the heat.
• Serve with lots of fluffy jasmine rice. I like to garnish my curry with a few cilantro leaves and a few crunchy chopped peanuts.