Sri Lankan Beef in Spicy Coconut Milk

Ingredients:

1.5 kg Stewing steak, in one piece

2 Medium onions, finely chopped

6 cloves Garlic, finely chopped

1 tablespoon Finely chopped fresh ginger

1 stick Cinnamon

10 Curry leaves

1 stalk Lemon grass

3 tablespoons Ceylon curry powder

1/2 teaspoon Fenugreek seeds

1/2 cup Vinegar

1/2 Pickled lime

2 cups Thin coconut milk

1 teaspoon Ground turmeric

2 teaspoons Chili powder to taste

2 teaspoons Salt to taste

1 cup Thick coconut milk

2 1/2 tablespoons Ghee

Cooking Instructions:

Pierce the meat well with a skewer and put in a large saucepan with all the ingredients except the thick coconut milk and ghee. Cover and simmer gently until meat is tender, approximately 1 1/2-2 hours. Add thick coconut milk and cook, uncovered for 15 minutes longer. Lift meat out on to a serving dish and if gravy is too thin, reduce by boiling rapidly uncovered. Transfer gravy to a bowl. Rinse pan to remove any gravy, return to stove and heat ghee in it. Fry meat on all sides, pour gravy over meat and heat through. Serve.

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