Another tasty Indian inspired dish that I find quite tasty. It is a luscious beef curry, with lots of creamy coconut milk and lots of spices. Make it has hot or as mild as you like. I tend to make it a bit warm, but if you want it mild, just use less crushed red pepper or substitute a good quality paprika for it.
1/2-1 tsp. crushed red pepper (if you like it really hot use even more or for mild substitute a good quality paprika)
2 tsp. ground coriander
2 tsp. ground tumeric
1 tsp. black mustard seeds
1 tsp. ground ginger
1 can coconut milk (1 1/2 cups)
4 tbsp. vegetable oil
2 onions, peeled and chopped
3 cloves of garlic, peeled and chopped
1 1/2 lbs. lean beef, cut into cubes
1 can chicken broth (about 1 1/2 cups)
the strained juice of 1 lemon
Mix together with coriander, crushed red peppers (or paprika), mustard seeds, tumeric and ginger with about 1/4 cup of the coconut milk to make a loose paste. Set aside.
Heat the oil in a large dutch oven. Add the onion and garlic, cooking until they begin to brown and are very fragrant. Add the spice paste and cook, stirring often about 1-2 minutes. Add the stock and beef cubes, bring to a simmer and cook until the beef is very tender. If the liquid reduces too much add more broth or water. When beef is tender, allow the cooking liquid to cook away until you have a thick gravy. Add the remaining coconut milk and continue to simmer until it thickens again. Add the lemon juice and serve with rice or naan. Enjoy!