Sri Lankan Beef Curry
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground fennel
1 teaspoon ground turmeric
4 teaspoons freshly ground black pepper
2 teaspoons salt
2 1/2 pounds boneless sirloin steak, trimmed and cut into 1 1/2-inch cubes
3 cups chopped onion (about 2 medium)
2 teaspoons grated fresh ginger
3 garlic cloves, minced
2 red jalapeño peppers, minced
3 cups light coconut milk
2 tablespoons white wine vinegar
2 (1 x 3-inch) lemon rind strips
6 cups hot cooked basmati rice
Cook coriander, cumin, fennel, and turmeric in a small saucepan over medium-low heat 7 minutes or until toasted, stirring occasionally.
Combine toasted spices, black pepper, salt, and beef in a large bowl.
Cover and marinate in refrigerator 1 hour.
Heat a large saucepan over medium-high heat.
Coat pan with cooking spray.
Add onion, ginger, garlic, and jalapeños; sauté 3 minutes or until onions are tender.
Remove onion mixture from pan.
Recoat the pan with cooking spray.
Add half of beef; cook 6 minutes, browning on all sides.
Remove beef from pan.
Repeat procedure with remaining beef.
Return onion mixture and beef to pan; stir in milk, vinegar, and rind, scraping pan to loosen browned bits.
Bring to a boil.
Cover, reduce heat, and simmer for 2 hours or until beef is very tender.
Serve over rice.