Sri Lankan Beef Curry

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

measure 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.

Ingredients:

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

Directions:

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!