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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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This recipe comes from a Dutch language curry cookbook I picked up somewhere along the way. The key is to start off with nice beefsteak, the tenderest cut that you can afford. Ingredients:
2 lbs beef steaks, cut in cubes (i.e., round or london broil) |
1 tablespoon oil |
2 onions, chopped |
2 cloves garlic, minced fine |
2 green chili peppers, minced fine |
1 tablespoon fresh grated ginger |
1 1/2 teaspoons turmeric |
1 teaspoon cumin powder |
1 tablespoon coriander powder |
1 teaspoon salt |
1 teaspoon chili powder |
1 (14 ounce) can chopped tomatoes, with their liquid |
1 cup coconut milk |
Directions:
1. Heat the oil in a large frying pan.
2. Add the onions and cook till they soften.
3. In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
4. Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
5. Cook for another minute.
6. Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
7. Add the salt and the tomatoes.
8. Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
9. This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
10. Add the coconut milk and stir well.
11. Simmer uncovered for 5 minutes, or until sauce slightly thickens.
12. Serve with rice.
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