Masaman Curry

• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large dried New Mexico chiles, halved lengthwise, seeded, and torn into large pieces
• 2 cardamom pods
• 2 tablespoons chopped peeled fresh lemongrass
• 1 tablespoon chopped peeled fresh ginger
• 3 garlic cloves, halved
• 1 (14-ounce) can less-sodium beef broth, divided
• 2 teaspoons peanut oil
• 3 cups thinly vertically sliced onion
• 1 pound boneless sirloin steak, trimmed and cut into 1-inch cubes
• 1 cup water
• 1 tablespoon tamarind paste
• 3/4 teaspoon salt
• 1 pound small white potatoes, halved
• 1/3 cup light coconut milk

1. Heat a large nonstick skillet over medium heat. Add first 6 ingredients; cook 2 minutes or until fragrant, stirring frequently. Remove from heat; cool 5 minutes. Place spice mixture in a food processor; add lemongrass, ginger, garlic, and 1/4 cup broth. Process 1 minute, scraping sides occasionally; set aside.
2. Heat oil in a Dutch oven over medium heat. Add onion; cook 3 minutes or until tender, stirring occasionally. Stir in spice mixture; cook 1 minute, stirring constantly. Add beef, and cook 3 minutes, stirring frequently. Stir in remaining broth and water, scraping pan to loosen browned bits. Stir in tamarind paste, salt, and potatoes; bring to a simmer. Cover, reduce heat, and simmer 1 hour or until beef is very tender. Remove from heat; stir in coconut milk.

cumin seeds, coriander seeds, ground cinnamon, ground nutmeg, mexico chiles, cardamom pods, fresh lemongrass, fresh ginger, garlic, beef broth, peanut oil, onion, sirloin steak, water, tamarind paste, salt, white potatoes, light coconut milk

Taken from www.myrecipes.com/recipe/masaman-curry (may not work)