Massaman Beef And Potato Curry
- 2 pounds beef sirloin tip, cut into 1” cubes
- 2 tablespoons garam masala
- 2 tablespoons salt
- 2 tablespoons canola oil
- ¼ cup shallots, sliced
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons Massaman curry paste
- 2 cans coconut milk
- 1 cup beef stock
- 3 tablespoons tamarind pulp
- 2 tablespoons palm or brown sugar
- 3 each 90 count Idaho® russet potatoes, cut into 3/4 inch cubes
- 1 tablespoon fish sauce
- ¼ pound green beans, blanched and cut into 1” pieces
- cilantro leaves and scallions, chopped (for garnish)
- Season meat with salt and garam masala. Let sit for 10-15 minutes while prepping other ingredients.
- In a large, flat sauté pan, sear meat cubes in oil over high heat. Work in small batches to avoid overcrowding the pan. Set meat aside.
- Add shallots, ginger and massaman curry paste to pan and cook over medium heat for 2 minutes, deglaze pan with 1 can of coconut milk and stir well to get ingredients off the bottom of the pan.
- Place meat, coconut milk mixture, beef stock, palm sugar and tamarind in a 4 quart sauce pot, bring to a simmer, cover and cook over low heat for approximately 45 minutes to 1 hour, until the meat becomes tender.
- Once meat starts to become tender, add potatoes and continue to simmer for another 15-20 minutes. Season with fish sauce. Stir in green beans just prior to serving. Garnish with cilantro and scallions and serve.
Recipe can be served as a stew on its own, or accompanied by steamed jasmine rice.
Yield: 6 servings
Rupert's at Hotel McCall