Ingredients
- 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 ½ lbs. boneless sirloin steak, trimmed and cut into 1 1/2-inch cubes
- Cooking spray
- 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
Directions
1. Cook coriander, cumin, fennel, and turmeric in a small saucepan over medium-low heat 7 minutes or until toasted, stirring occasionally. |
2. Combine toasted spices, black pepper, salt, and beef in a large bowl. Cover and marinate in refrigerator 1 hour. |
3. 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. Discard rind. Serve over rice. |