Sri Lankan Beef Curry Dinner

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

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.

Note:

Carole Latimer,

May 2006