Toast all the spices; cumin seeds, fennel seeds, cinnamon, red chillies, cardamon, cloves, peppercorns, coriander seeds and nutmeg on a dry pan till aromatic and then grind to a powder Toast the onion/shallots, galangal, garlic, peanuts, coriander roots and lemongrass in the same pan and grind to a paste.

Mix the dry spice paste and the other paste together to make the massaman paste.

In a saucepan heat 50ml of coconut milk and once bubbling add in 1/2 the paste made Cook till the oil separates from the mixture and add in the beef Add in the remaining coconut milk and some water.

Add the vinegar, stevia and fish sauce and cook on a low flame for 1 hour Taste the sauce and add salt as required right at the very end.

You can either keep the gravy nice and thick or add some more water/coconut milk to thin it out.

Serve with cauliflower rice.