Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, July 20, 2008

Sri Lankan Beef Curry

Those of my friends who have ever asked me for a recipe know that I don't

things. Nor do I really follow recipes. I tend to change and meld to suit my tastes. This makes it difficult to share recipes. That said, here's another recipe that I have "adapted" from the Cooking Light 2007 cookbook.


1Tbls. ground cumin
2 tsp. ground corriander
1 tsp. ground fennel
1 tsp. ground black pepper
1/4 tsp cayene pepper
2 tsp. salt
2 1/2 lbs premium stew beef, trimmed and cut into 1/2 pieces
Cooking Spray
1 tsp. Olive Oil
2 medium white onions chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 " piece of ginger, trimmed and minced
3 cups lite coconut milk
2 Tbsp. white wine vinegar
2 (1" x 3") lemon rind strips


1. Cook first 4 ingredients in a small skillet over medium low heat for 4 minutes, shaking/stirring occasionally.

2. Combine toasted spices with the black pepper, cayene, and salt. Put beef in a large bowl and add the spices. Mix well to cover the beef with the spices. Set aside for about 10 - 15 minutes.

3. Heat a large pan over medium high heat. (I use a large teflon coated skillet) Coat pan with cooking spray and olive oil. Add onion, garlic, ginger, and jalapenos. Saute until onion becomes translucent, about 10 minutes. Remove from pan.

4. Recoat pan with cooking spray. Add half of beef; cook 6 minutes, browing on all sides. Remove beef from pan. Repeat procedure with other half of beef. Remove from pan.

5. Add milk, vinegar and rind to pan, scrapping to loosen any browned bits. Add beef and onion mixture back to pan. Combine well. Bring to a boil. Reduce heat, cover and simmer for approx. 2 hours - or until beef is very tender. Discard rind before serving.

6. Serve over cooked basmati rice. Enjoy!

1 comment:

Columbo said...

Looks great! Can't wait to try it.
Keep up the great postings

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