For the Massaman paste:

In a small pan, dry roast the chillies, coriander, cumin, cinnamon, salt, pepper, cardamom seeds, cloves and shrimp paste for a few minutes until the mixture is fragrant. Grind together with the ginger, coriander root, lemongrass, shallots and garlic using a mortar and pestle (or small food processor) until it comes together as a paste.

For the curry:

Add one tablespoon of the peanut oil to a large, heavy based Dutch oven or casserole pan and heat to medium high. Fry 4 tablespoons of the Massaman paste for a couple of minutes, until fragrant. Add another tablespoon oil, then the shallots and cook until they start to soften. Add the meat in batches and brown well.

Add the coconut milk, water, cinnamon stick, cardamom pods, star anise and lime leaves to the pan, cover with the lid, and simmer gently for 1 hour. Add the potatoes, carrots, peanuts, fish sauce, palm sugar and tamarind, taste and adjust for seasoning, then simmer for a further 1 hour.

Remove the cinnamon stick, cardamom pods and star anise and transfer to a large serving dish. Serve scattered with freshly picked coriander leaves and roasted peanuts alongside plenty of fluffy steamed rice. The dark fruitiness of Wolf Blass Grey Label Shiraz is a taste sensation with this mild, rich, aromatic curry.