Massaman Beef and Potato Curry
Chef Gary Kucy
Rupert’s at Hotel McCall
This hearty meat-and-potatoes soup, created by Gary Kucy of Rupert’s at Hotel McCall in Idaho, veers towards a stew. The recipe takes on an Indian accent with its spicing, which includes garam masala, ginger, curry paste and tamarind. Coconut milk gives the soup a creamy texture and mellows the heat.
2 lb. beef sirloin tip, cut into cubes
2 tbsp. garam masala
2 tbsp. salt
2 tbsp. canola oil
¼ cup sliced shallots
1 tbsp. fresh ginger, peeled and 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 russet potatoes, cut into ¾-in. cubes
1 tbsp. fish sauce
¼ lb. green beans, blanched and cut into 1-in. pieces
Cilantro leaves and chopped scallions, for garnish
1. Season meat with salt and garam masala. Let stand for 10 to 15 minutes while prepping other ingredients.
2. In large, flat sauté pan over high heat, heat oil. Sear meat cubes in hot oil, working in small batches to avoid overcrowding the pan. Set meat aside.
3. Add shallots, ginger and massaman curry paste to pan; cook over medium heat for 2 minutes. Deglaze pan with 1 can coconut milk; stir well to get ingredients off bottom of pan.
4. Combine meat, coconut milk mixture, beef stock, palm sugar and tamarind in a 4-quart sauce pot; bring to a simmer over high heat. Reduce heat to low; cover and cook approximately 45 minutes to 1 hour, until the meat is tender.
5. Once meat starts to become tender, add potatoes; continue to simmer 15 to 20 minutes longer. Season with fish sauce.
6. Just before serving, stir green beans into hot soup. Garnish with cilantro and scallions.
Photo courtesy of Idaho Potato Commission