Sri Lankan Beef Curry Dinner

Sri Lankan Beef Curry Dinner Recipe
Lee Harrelson
Serve this beef curry for the first dinner at camp. You can prep the ingredients at home and cook the rice later.

Yield:

8 servings (serving size: about 2/3 cup beef mixture and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Carole Latimer,

Cooking Light

May 2006
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