Sri Lankan Beef Curry

(adapted from Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duguid)

Serves 6-8

3 lbs boneless beef (such as chuck roast)
2 Tbls. vegetable oil
2 generous Tbls. good curry powder
1 lg. jalapeno pepper
1 lg. yellow onion, chopped
1 ½ teaspoons salt
1 can coconut milk, full- or low-fat
1 generous tsp. tamarind paste (aka: tamarind concentrate, can be found at Whole Foods)
2 c. chicken stock

Dry Spice Mixture:
2 Tbls. white rice, uncooked
2 Tbls. coriander seeds
2 teaspoons cumin seeds
1 piece cinnamon stick
3 cardamom pods, seeds removed for use and hulls discarded

In a small, dry skillet (we prefer cast-iron), roast the dry spice mixture over medium-high heat just until the rice turns a nice golden brown (about 3-4 minutes). Transfer to a spice/coffee grinder and grind to a fine powder; or, if using a mortar & pestle, you can grind by hand.

Cut the boneless beef into ½-inch cubes, discarding much of the fat. Set aside.

In a wide heavy pot, heat oil over medium-high heat. When oil is hot, add curry powder, jalapeno, and onion; stir-fry for about 3 minutes. Add beef and salt and cook, stirring occasionally, for about 5 minutes, or until meat is browned.

Add dry spice mixture and coconut milk to the pot; stir to combine. Reduce heat to medium and cook for 10 minutes, stirring every once in a while.

Whisk tamarind paste into chicken broth to combine. Add liquid to the cook pot and bring to a boil; then lower the heat to a strong simmer and continue to cook for about an hour, or until meat is tender and the flavors have “married”.

Taste and adjust seasonings. Serve hot over white or brown rice. A sweet chutney would accent this dish nicely, as well.