| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Greek |
Meats, Casseroles, Main dish |
1 |
Servings |
INGREDIENTS
|
|
———> source <——— |
|
|
"A taste of Sri Lanka" |
|
|
By Indra Jayasekera |
| 675 |
g |
Beef |
| 25 |
g |
Onion |
| 3 |
|
Garlic cloves |
| 25 |
g |
Ginger |
| 2 |
|
Tomatoes |
| 4 |
|
Clove |
| 4 |
|
Cardamom |
| 250 |
ml |
Coconut milk, thin |
| 2 |
cg |
Cinnamon stick |
| 25 |
g |
Curry powder |
| 1/2 |
ts |
Fenugreek |
| 1/2 |
|
Lemon grass stem |
|
|
Curry leaf sprigs |
| 1/2 |
ts |
Fennel |
| 25 |
g |
Coriander |
| 1 |
ts |
Chile powder |
| 2 |
ts |
Paprika |
| 25 |
ml |
Vinegar |
| 250 |
ml |
Coconut milk, thick |
| 125 |
ml |
Oil |
INSTRUCTIONS
BEEF SMORE
===========================> Directions <========================
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, chile
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 Coconut milk, thick 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.
ISBN #962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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