|
Ingredients
|
Quantity
|
|
Beef – cut into serving pieces
|
1 pound
|
|
Shredded coconut
|
2 ½ ounces
|
|
Or
|
|
|
Coconut juice
|
4 oz
|
|
Ginger – minced
|
1 tbsp
|
|
Garlic – minced
|
1 tbsp
|
|
Cinnamon stick
|
1 small
|
|
Coriander seeds
|
2 tsp
|
|
Cumin seeds
|
½ tsp
|
|
Poppy seeds
|
2/3 tsp
|
|
Cardamom
|
3 pods
|
|
Cloves – whole
|
4
|
|
Red pepper – whole
|
4
|
|
Water
|
½ cup
|
|
Vegetable oil
|
1/3 cup
|
|
Medium onions – cut lengthwise slice
|
4 ½
|
|
Ground turmeric
|
½ tsp
|
|
Salt
|
1 tsp
|
|
Water
|
3 cups
|
Blend coconut in a electric blender and set aside.
Toast the ginger, garlic and with whole spices in a heavy frying
pan. Use no oil. Blend in the blender and set aside.
Saute onion in 1/3 cup oil until light brown.
Blend the onions in the blender. Add the spices from step 2,
coconut and ½ cup water and blend to a fine paste.
In the same pan in which the onions were fried, add meat and
turmeric and cook for about 10 minutes.
