Sri Lankan Beef Curry Dinner |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve this beef curry for the first dinner at camp. You can prep the ingredients at home and cook the rice later. 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 |
Directions:
1. Cook coriander, cumin, fennel, and turmeric in a small saucepan over medium-low heat 7 minutes or until toasted, stirring occasionally.
2. Combine toasted spices, black pepper, salt, and beef in a large bowl. Cover and marinate in refrigerator 1 hour.
3. 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.
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