Recipe Book/Asia/Sri Lanka/Beef Pepper Curry

Beef Pepper Curry 1 kg Lean stewing steak 2 teaspoons Salt 2-4 teaspoons Ground black pepper 1 tablespoon Ground coriander 2 teaspoons Ground cumin 1 teaspoon Ground fennel ½ tsp Ground turmeric 2 Medium onions, finely chopped 3 cloves Garlic, finely chopped 1 ½ teaspoons Finely grated fresh ginger 2 Fresh red chillies, seeded and sliced 8 Curry leaves 2 strips Daun pandan or rampe leaf 1 stem Lemon grass or 2 strips lemon rind 2 tablespoons Vinegar 2 cups Thin coconut milk 1 tablespoon Ghee or oil 1 cup Thick coconut milk Method : * Cut the meat into 5 cm squares and beat lightly with a meat mallet. * Season with salt and pepper and mix well. * Roast separately in a dry pan the coriander, cumin and fennel. * Add coriander to meat and set aside the cumin and fennel. * Put meat into a saucepan with spices and all other ingredients except roasted cumin and fennel, ghee and the thick coconut milk. * Bring slowly to the boil, reduce heat and simmer covered, until meat is tender. * If gravy thickens too quickly add a little water. * Pour gravy into another pan, and to the meat left in the pan add the ghee or oil and let the meat fry in it for a few minutes, stirring. * Add the cumin and fennel to the thick coconut milk and mix with the cooked gravy, then return everything to pan with the meat and continue to simmer uncovered over a very low heat until the gravy is thick and flavours will blended. * Serve with rice and other accompaniments.