| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Greek | Main dish | 1 | Servings |
INGREDIENTS
| 675 | g | Beef |
| 25 | g | Onion |
| 3 | Cloves garlic | |
| 25 | g | Ginger |
| 2 | Tomatoes | |
| 4 | Cloves | |
| 4 | Cardamoms | |
| 250 | ml | Thin coconut milk |
| 2 | Cm cinnamon stick | |
| 25 | g | Curry powder |
| 1/2 | ts | Fenugreek |
| 1/2 | Stem lemon grass sprig curry leaves | |
| 1/2 | ts | Fennel |
| 25 | g | Coriander |
| 1 | ts | Chilli powder |
| 2 | ts | Paprika |
| 25 | ml | Vinegar |
| 250 | ml | Thick coconut milk |
| 100 | 125 ml oil |
INSTRUCTIONS
Wash the meat and prick it all over with a skewer or fork. Chop the onion, garlic, ginger and tomatoes. Crush the cloves and cardamoms. Place the meat in a pan and pour the thin coconut milk over the top of it. Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chilli powder, paprika powder and vinegar. Mix spices into meat and milk and bring to the boil. Simmer gently until the meat is tender, approximately 1 hour. Pour in the thick coconut milk and cook for a further 1 5 minutes. Pour the gravy into a bowl. Add the oil to the pan and fry the meat until browned. Pour the gravy back into the pan, bring back to the boil, then discard the cinnamon stick. Remove the meat to a carving board, cut into slices and serve with the gravy. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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