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Indian | |
| 2 leaves bay leaf Optional 1/2 lb beef 2 pinches cardamom Optional 1/4 cup cashew Optional 1 cinnamon stick Optional 1/2 cup coconut milk 1 tablespoon masaman curry paste 1 cup onion 1 cup potatoes 1/2 tablespoon salt 2 tablespoons sugar 1 tablespoon tamarind paste Optional | |
| Peel and cut up potatoes into big chunks, 1" x 1" x 1". If you want to have Masaman for a few days, cut some potatoes bigger. So when you heat up the for later, potato chunks don't get too small. 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. Serve with cucumber in vinegar. Serve hot with cold cucumber in vinegar. | |
| Tips and Techniques Masaman tastes great if you let it sit overnight so that the spices penetrate the meat and potatoes. I find that the tastes just don't come together until the next day. Substitute pearl onions for regular onions for a prettier Masaman curry. I usually make enough masaman to have for days. | |
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