| Masaman Curry is an Indian influenced dish that is very popular here
in the US. |
|
2-3 Servings
 |
2 |
|
tablespoons |
|
sugar |
|
|
|
|
|
1/2 |
|
tablespoon |
|
salt |
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|
|
|
1 |
|
cup |
|
potato |
|
|
|
|
1 |
|
tablespoon |
|
curry paste - masaman
|
|
|
|
|
1/2 |
|
cup |
|
coconut milk |
|
|
|
|
1/2 |
|
lb |
|
beef |
|
|
|
|
1 |
|
tablespoon |
|
tamarind |
|
Optional |
|
|
1 |
|
|
|
cinnamon - stick |
|
Optional |
|
|
1/4 |
|
cup |
|
cashew |
|
Optional |
|
|
2 |
|
pinches |
|
cardamom |
|
Optional |
|
|
2 |
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leaves |
|
bay leaf |
|
Optional |
|
Peel and cut up potatoes into big chunks, 1" x 1" x 1". Cut up beef and
onion into the same size. You can substitute chicken or lamb for beef, if
you like.
Heat coconut milk and masaman curry paste in a pot over medium to low heat
and stir. Break up the paste and mix well with coconut milk. Stir constantly
to keep the mixture from sticking. When you see the red oil bubbling up
(about 5 minutes), add the meat and stir to cover the meat with curry. Add
half a cup of water or enough cover all the meat. Add the rest of the
ingredients, except for potatoes, onion and cashew. Stew for 1/2 hour or
until beef is getting tender. Add potatoes, onion and cashews. Let simmer
for 20 minutes more. The liquid should be reduced and you should be able to
see some chunks. But, if the liquid is very low, add more water.
