| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Main dish |
1 |
Servings |
INGREDIENTS
| 450 |
g |
Rump steak |
| 2 |
|
Onions |
| 75 |
ml |
Vinegar |
| 1 |
ts |
Salt |
| 1 |
ts |
Coarsely ground black |
| 100 |
ml |
Oil |
| 1 |
|
Sprig curry leaves |
| 2 |
|
Cm cinnamon stick |
| 1 |
ts |
Ground mustard |
| 100 |
ml |
Stock |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Chilli powder |
INSTRUCTIONS
Slice the beef into 50mm slices. Make onion rings with 1 1/2 onions and
chop remainder. Mix together the vinegar, salt and pepper in a bowl and
marinate beef for 1 hour. Heat the oil in a frying pan and when hot add the
curry leaves, chopped onion and cinnamon stick. When fragrant add the beef
and marinade. Gover pan and cook over a low heat till the beef is tender.
Remove the beef and set aside. Add the onion rings to the pan and stir fry
for a couple of minutes. Add the mustard, stock, sugar and chilli powder
and mix well. Put back the beef slices and cook for a further 2-3 minutes.
Remove the cinnamon stick before serving. 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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