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Sri Lankan Beef Curry Dinner

Lee Harrelson
Yield 8 servings (serving size: about 2/3 cup beef mixture and 3/4 cup rice)
Serve this beef curry for the first dinner at camp. You can prep the ingredients at home and cook the rice later.

Ingredients

  • 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
  • Cooking spray
  • 3 cups chopped onion (about 2 medium)
  • 2 teaspoons grated fresh ginger
  • 3 garlic cloves, minced
  • 2 red jalapeño peppers, minced
  • 3 cups light coconut milk
  • 2 tablespoons white wine vinegar
  • 2 (1 x 3-inch) lemon rind strips
  • 6 cups hot cooked basmati rice

Nutrition Information

  • calories 414
  • caloriesfromfat 25 %
  • fat 11.7 g
  • satfat 6.5 g
  • monofat 2.6 g
  • polyfat 0.3 g
  • protein 33.5 g
  • carbohydrate 42.9 g
  • fiber 2.1 g
  • cholesterol 90 mg
  • iron 4.9 mg
  • sodium 653 mg
  • calcium 33 mg

How to Make It

  1. Cook coriander, cumin, fennel, and turmeric in a small saucepan over medium-low heat 7 minutes or until toasted, stirring occasionally.

  2. Combine toasted spices, black pepper, salt, and beef in a large bowl. Cover and marinate in refrigerator 1 hour.

  3. 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.