Beef and Coconut Milk Curry

Whenever someone asks us for a beginner curry recipe the following rich and savory stew always springs to mind; it's simple to prepare and packed with exotic spices. Do be sure to garnish with the chopped cilantro and lime wedges as both ingredients extract even further flavor from the dish.

Hailing from Southern Indian and influenced by the Muslim curries of the region, the stew can therefore be made with lamb or, as here, beef.

Start by marinating the beef in the fridge for 1-2 hours. Here's how: cut small cubes of beef stew meat (about 1 lb.) and place in a large bowl with 1 T. minced ginger, 1 t. cayenne, 1 t. ground coriander, 1/2 t. turmeric and 1 t. salt. Mix the spices well with the beef, using your hands to massage the meat. Set aside.

When meat has marinated sufficiently heat 2 t. of oil in a large saucepan and over medium-high heat add 1 cinnamon stick, 2-4 whole cloves and 4-6 cardamom pods. Now add 2 large onions (sliced thinly) and cook till soft. Add 2 green chilies and 2 cloves of chopped garlic and another T. of minced ginger. Cook for 2 minutes then add beef cubes, turning often to get a quick sear on the meat. Add 1 1/2 cups of coconut milk and 1 cup of water.

Allow to boil, then cover and reduce heat greatly. Let simmer for 1 1/2 hours, checking on only rarely for a quick stir. When meat is very tender, remove lid and crank up the heat. Stir until the sauce has thickened but still plenty remains.

Check for salt and seasoning and serve hot with plenty of rice to soak up the sauce. Garnish with lime wedges and chopped cilantro. Because this is a very rich curry, appropriate sides would include a green salad or fresh fruit chutney.