Sri Lankan Beef Curry Dinner (My modifications are in parentheses)
Yield: 8 servings (serving size: about 2/3 cup beef mixture and 3/4 cup rice)
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel
1 teaspoon ground turmeric
4 teaspoons freshly ground black pepper
2 teaspoons salt
2 1/2 pounds boneless sirloin steak, trimmed and cut into 1 1/2-inch cubes (I used half this amount, but kept everything else the same, so I'd have a nice sauce for the rice - it worked perfectly)
3 cups chopped onion (about 2 medium)
2 teaspoons grated fresh ginger
3 garlic cloves, minced
2 red jalapeño peppers, minced (I used canned - easy peasy)
3 cups light coconut milk (I used 1 can, plus 1 1/3 cups of beef broth)
2 tablespoons white wine vinegar (1 tbl is more than enough for this fam)
2 (1 x 3-inch) lemon rind strips (I used half this amount, and took it out after 20-30 mins)
6 cups hot cooked basmati rice
Frozen Peas (Not in the recipe at all, but a lovely veggie addition to a curry recipe)
Cook coriander, cumin, fennel, and turmeric in a small saucepan over medium-low heat 7 minutes or until toasted, stirring occasionally.
Combine toasted spices, black pepper, salt, and beef in a large bowl. Cover and marinate in refrigerator 1 hour.
Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion, ginger, garlic, and jalapeños; sauté 3 minutes or until onions are tender. Remove onion mixture from pan. Recoat the pan with cooking spray. Add half of beef; cook 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef. Return onion mixture and beef to pan; stir in milk, vinegar, and rind, scraping pan to loosen browned bits. Bring to a boil. Cover, reduce heat, and simmer for 2 hours or until beef is very tender. Discard rind. Serve over rice.
CALORIES 414 (25% from fat); FAT 11.7g (sat 6.5g,mono 2.6g,poly 0.3g); IRON 4.9mg; CHOLESTEROL 90mg; CALCIUM 33mg; CARBOHYDRATE 42.9g; SODIUM 653mg; PROTEIN 33.5g; FIBER 2.1g
Cooking Light, MAY 2006