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 ...
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