Place the veal and the raw peanuts together with 1 tbsp of massaman curry paste in a cooking pot, cover with cold water and bring to the boil. Skim the surface, lower the heat and cook uncovered until the veal is tender.
At the same time peel and cut the potatoes into large wedges. Add it to the beef and cook until just undercooked.
Prepare the curry
Fry the massaman curry paste with the coconut oil until fragrant.
Add 200ml of the coconut milk, cinnamon sticks, star anise, cardamom, sugar, fish sauce, tamarind paste and cook until the cream starts to separate.
Add the remaining coconut milk and onion quarters together with the already cooked veal cubes, peanuts, potatoes and simmer for 10-15 minutes.
Adjust the seasoning to taste, add some red julienned chili, roasted peanuts and fresh coriander on top.
Notes
Massaman curry should be slightly sweet with subtle sour touches from the tamarind.
If you are unsure about cooking the potatoes correctly with the veal, cook them separately. The pieces of meat should be large.