Cook1 hr 30 mins
This recipe comes from a Dutch language curry cookbook I picked up somewhere along the way. The key is to start off with nice beefsteak, the tenderest cut that you can afford.
- 2 lbs beef steaks, cut in cubes (i.e., round or london broil)
- 1 tablespoon oil
- 2 onions, chopped
- 2 cloves garlic, minced fine
- 2 green chili peppers, minced fine
- 1 tablespoon fresh grated ginger
- 1 1⁄2 teaspoons turmeric
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 (14 ounce) can chopped tomatoes, with their liquid
- 1 cup coconut milk
- Heat the oil in a large frying pan.
- Add the onions and cook till they soften.
- In a small bowl or coffee cup, combine the turmeric, cumin, coriander, and chilipowder.
- Add these spices and the garlic, chilipeppers and ginger to the onions, and mix well.
- Cook for another minute.
- Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
- Add the salt and the tomatoes.
- Allow to cook at a slow simmer, covered, until the beef is cooked through and tender.
- This make take 1 to 1 1/2 hours, depending on the tenderness of the original beef.
- Add the coconut milk and stir well.
- Simmer uncovered for 5 minutes, or until sauce slightly thickens.
- Serve with rice.