Serve this beef curry for the first dinner at camp. You can prep the ingredients at home and cook the rice later.
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
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
How to Make It
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.
Sometimes you can just read a recipe and see where it's going wrong, but I cooked it as it was written anyway...and it was wrong. First off, I agree with everyone else - double the toasted spices and keep everything else the same. I accidentally doubled the black pepper and although I love black pepper, it was a bit too much. Also, I cooked it for two hours in an oven-safe, cast-iron enamel dutch oven at 325 for two hours, and the meat came out perfect. The cooking directions are really poor in terms of the pre-simmer cooking. An hour of "marinating" isn't going to impart any real flavor to the beef, and cooking meat coated with dry spices in a pan with nothing but non-stick spray results in burned spices and poorly browned beef. Cook it like you would any basic curry. Brown the meat in a bit of oil, in two batches, adding more oil as necessary. After the beef is browned and removed, add the onions and peppers and let them start to work on deglazing the frond. Add the garlic and ginger for the last minute so as not to burn or overly brown them. Toss in the spices and cook for about thirty seconds and then add the liquid, scrape up the frond, add the meat, and simmer. The recipe does take a while, so it's not exactly an easy weeknight dish, though getting rid of the pointless hour of letting the meat sit with the spice coating does save some time.
I made this for the first time the other night and it was very well-received by my family! As with a number of the CL recipes I make, I nearly doubled all the spices and the final result was perfect for our tastes/preferences. We enjoy a variety of flavors and this was a nice change from some of our more mundane week-night options. Will look forward to making it again.
I can't say enough about how yummy this recipe is...just about to make it again for my husband's birthday dinner! I put extra lemon and toast coconut to put on top of it. The perfect blend of crunchy with perfectly cooked meat.
I made half the recipe for me and my husband, but used the full amount of spices. It would have been bland otherwise, I think. I also added a good shake of crushed red pepper. The sauce is very delicious, and plan to have a vegetable that you can mix in or serve right along side (we had okra which I sliced thin and quickly stir-fried). I agree that portion size is too small as given.