South Meets Southeast Asian Stew

Masamun Curry

• 3-4 California or New Mexico dried peppers (mild)
• 1 tablespoon Cardamom Seeds
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 1 teaspoon cinnamon
• 2 bay leaves
• 1 teaspoon black pepper
• 1 tablespoon Galangal
• 3 cloves garlic
• 1 tablespoon shallot
• 1/8 cup tamarind concentrate
• 1 tablespoon lemon grass
• 1 pound meat (steak or lamb)
• 1 can coconut milk (13.5 ounces)
• 1 tablespoon ghee
• fish sauce to taste
• sugar to taste
• 1/8 cup finely chopped almond

1. Toast the chilis on both sides.
2. cut off the tops and empty the seeds.
3. In a pan, lightly toast coriander, cumin, cardamom (remove pods once toasted), bay leaves and black pepper.
4. Remove the tough outer layers of the lemon grass and cut the lower portion into small pieces.
5. Place all the ingredients up to the lemon grass, along with approximately 1/8 cup of water in a blender and mix together until it forms a smooth paste.
6. Brown the meat (I used skirt steak, but cubed lamb or beef could also be used)
7. Set the meat aside in a separate bowl.
8. Heat ghee in a pan and add 1/3 cup of the curry paste and heat.
9. Stir in coconut milk and bring to a boil. Add about 1/4 cup of water and let simmer.
10. Add fish sauce and sugar to taste. Mix in ground almond to thicken.
11. Add the meat to the curry and let simmer for about 15 minutes.

The rest of the dish

• 1 onion, thinly sliced and caramelized
• 4 yukon gold potatoes, mashed / whipped simply with butter, milk and salt
• 1 bunch of swiss chard, leaves pulled from stem
• 2 garlic cloves
• 2 teaspoons ghee

1. Heat the ghee in a sauce pan.
2. Brown crushed garlic
3. Add the swiss chard and stir fry until wilted
4. Plate the chard and place potatoes on top
5. Add caramelized onion on the potatoes
6. Spoon the curry on the potatoes/onions