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.
Heat a large nonstick skillet over medium heat.
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.
Heat oil in a Dutch oven over medium heat.
Add onion; cook 3 minutes or until tender, stirring occasionally. Stir in spice mixture; cook 1 minute, stirring constantly.
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.
Remove from heat; stir in coconut milk.
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.