| 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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