Step 1 Preheat oven to 180°C. Set a large, deep non-stick frying pan over low heat. Add cinnamon and cloves; dry-fry for a few minutes to release flavours. Remove spices from pan and set aside.
Step 2 Heat peanut oil in frying pan. Add diced rump steak and cook for 3–4 minutes, or until evenly browned. Add onion and ginger; cook for another few minutes. Add massaman curry paste and toss to evenly coat steak.
Step 3 Add coconut milk, beef stock, potatoes, carrots, fish sauce, sugar and tamarind paste to frying pan with reserved dry-fried spices and 3 cups water; bring to the boil.
Step 4 Transfer curry mixture to a large baking dish and cover. Put dish in oven and cook, stirring twice, for 1 1/2 hours, or until beef cubes are tender and potatoes are cooked. Remove cinnamon and discard.
Step 5 Top a bed of baby spinach with beef curry, scatter with crushed peanuts and serve.