This is for Linda in NM

Linda.. this one won’t disappoint. Serves 6 -8
I hope you enjoy. Kind regards. Laurel J (Aust.)

Chili Marinated Beef in Coconut Curry Sauce….
serves 6-8

1.5 kg chuck steak, chopped
40g ghee (or small amount of oil)
2 medium red peppers chopped (bell peppers)
2 medium onions chopped
½ cup beef stock
½ cup coconut milk ( or coconut cream – you can use ‘lite’ here)
1 cinnamon stick
5 dried curry leaves
1 tablespoon chopped fresh coriander (cilantro)

Marinade
1/3 cup white vinegar
2 small fresh red chilies (sliced)
2 tablespoons tomato paste
1 tablespoon chopped fresh coriander (cilantro)
2 cloves garlic crushed
3 cardamom pods, crushed
2 teaspoons cumin seeds
1 teaspoon turmeric

Combine beef and marinade in bowl; mix well. Cover and refrigerate several hours or overnight. Heat half the ghee in pan, add beef in batches, cook, stirring until browned; remove from pan. Heat remaining ghee in same pan, add peppers and onions, cook, stirring until onions are soft.

Return beef to pan, add stock, coconut milk, cinnamon and curry leaves, simmer covered for 1 hour stirring occasionally.

Remove cover, simmer about 30 minutes or until beef is tender.

Discard cinnamon stick and curry leaves, stir in coriander. Serve with steamed or boiled rice if desired.

This is suitable for cooking in a slow cooker… it’s not essential to brown the meat or vegetables (though I tend to do this as I think the beef flavour is enhanced) just combine all ingredients in the cooker and cook according to ‘cooker directions’.
Laurel J (Aust.) 

http://www.nancyskitchen.com