Masaman Curry

Name: Masaman Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 cardamom pods; 3 larges dried New Mexico chiles, halved lengthwise, seeded, and torn into large pieces; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 Tbsp chopped peeled fresh ginger; 3 garlic cloves, halved; 1 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 2 Tbsps chopped peeled fresh lemongrass; 397 grams less-sodium beef broth, divided; 79 milliliters light coconut milk; 710 milliliters thinly vertically sliced onion; 2 teaspoons peanut oil; 1 teaspoons salt; 454 grams boneless sirloin steak, trimmed and cut into 1-inch cubes; 1 Tbsp tamarind paste; 237 milliliters water; 454 grams white potatoes, halved

You can never have too many Indian recipes, so give Masaman Curry a try. Watching your figure? This gluten free and dairy free recipe has 230 calories, 21g of protein, and 6g of fat per serving. This recipe serves 6. It works well as a main course. A mixture of sirloin steak, peanut oil, ginger, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert.

Instructions

Heat a large nonstick skillet over medium heat.

Equipment you will use

Frying Pan

Add first 6 ingredients; cook 2 minutes or until fragrant, stirring frequently.

Remove from heat; cool 5 minutes.

Place spice mixture in a food processor; add lemongrass, ginger, garlic, and 1/4 cup broth. Process 1 minute, scraping sides occasionally; set aside.

Ingredients you will need

Lemon Grass

Garlic

Ginger

Broth

Equipment you will use

Food Processor

Heat oil in a Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion; cook 3 minutes or until tender, stirring occasionally. Stir in spice mixture; cook 1 minute, stirring constantly.

Ingredients you will need

Onion

Add beef, and cook 3 minutes, stirring frequently. Stir in remaining broth and water, scraping pan to loosen browned bits. Stir in tamarind paste, salt, and potatoes; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until beef is very tender.

Ingredients you will need

Tamarind Paste

Potato

Broth

Water

Beef

Salt

Equipment you will use

Frying Pan

Remove from heat; stir in coconut milk.

Ingredients you will need

Coconut Milk

Equipment

Frying Pan

Food Processor

Dutch Oven

Ingredients

Servings:

cardamom pods 3larges

dried New Mexico chiles, halved lengthwise, seeded, and torn into large pieces 1teaspoon

coriander seeds 1teaspoon

cumin seeds 1Tbsp

chopped peeled fresh ginger 3

garlic cloves, halved 1teaspoons

ground cinnamon 1teaspoons

ground nutmeg 2Tbsps

chopped peeled fresh lemongrass 397grams

less-sodium beef broth, divided 79milliliters

light coconut milk 710milliliters

thinly vertically sliced onion 2teaspoons

peanut oil 1teaspoons

salt 454grams

boneless sirloin steak, trimmed and cut into 1-inch cubes 1Tbsp

tamarind paste 237milliliters

water 454grams

white potatoes, halved

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nigl Freiheit Gruner Veltliner with a 4.7 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Nigl Freiheit Gruner Veltliner

#48 Wine Spectator Top 100 of 2018Charming nose, aromas of yellow apples, fine fruity character, slightly viscous, vivid and nicely integrated acidity, goes down well, piquant and spicy mineral tones in the finish.