Serve this beef curry for the first dinner at camp. You can prep the ingredients at home and cook the rice later.

Carole Latimer
Recipe by Cooking Light May 2006

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Lee Harrelson

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

414 calories; calories from fat 25%; fat 11.7g; saturated fat 6.5g; mono fat 2.6g; poly fat 0.3g; protein 33.5g; carbohydrates 42.9g; fiber 2.1g; cholesterol 90mg; iron 4.9mg; sodium 653mg; calcium 33mg.