Massaman Beef and Potato Curry

Photo: Idaho Potato Commission

From: Gary Kucy, Rupert’s Restaurant at Hotel McCall, McCall, ID. Yield: 6 servings.

2 lb. beef sirloin tip, cut into 1” cubes
2 Tbsp. garam masala
2 Tbsp. salt
2 Tbsp. canola oil
¼ cup shallots, sliced
1 Tbsp. fresh ginger, chopped
2 Tbsp. Massaman curry paste
2 cans coconut milk
1 cup beef stock
3 Tbsp. tamarind pulp
2 Tbsp. palm or brown sugar
3 90-count russet potatoes, cut into ¾” cubes
1 Tbsp. fish sauce
¼ lb. green beans, blanched and cut into 1” pieces
as needed for garnish, cilantro leaves and scallions, chopped

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 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.