We were inspired by these two Sri Lankan recipes: https://www.geniuskitchen.com/recipe/spicy-beef-curry-331044 and http://www.recipesaresimple.com/south-indian-beef-curry/. First, combine 1 lb boneless beef chuck roast (cut into 1 inch chunks) with: 1 tsp chili powder (not cayenne or paprika), 2 tsp Sri Lankan curry powder (we substituted with Jamaican), ½ tsp turmeric, 1 tsp ground black pepper, 1 tsp salt, 1 tsp ground coriander, ½ tsp fennel seeds, and 1 Tbsp tamarind concentrate (from a jar). Mix well (the mixture coating the beef will be fairly dry, like a thick paste) and set aside. Second, using a large Dutch oven, heat 3 Tbsp olive or vegetable oil, then add ¼ cup diced red onion (we used 1 large shallot) and 1 diced, seeded jalapeño pepper. Saute until fragrant, then add 1 tsp microplaned ginger and 3 finely minced garlic cloves and stir for a minute. Add the seasoned beef chunks and ½ lb (about 1 large or two small) skin-on yukon potatoes, cut into 1 inch chunks. Stir in ½ cup coconut milk and ½ cup water and bring to a boil. Reduce to a simmer, cover, and cook until potato is tender (about 30-35 mins). We served this with cumin-infused basmati rice with peas (http://piglettedc.tumblr.com/post/118536502046/indian-cumin-infused-basmati-rice-with-peas-rinse) and whole wheat lavash bread (to substitute for Indian whole wheat flatbread). (Sept. 2018)
Cooking Adventures 