Sri Lanka Beef Smore Stew

Yields:	6 servings
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	Preparation	25 minutes
	Cooking	1 hours
	Ready In	1 hours

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Ingredients

675	grams	beef
25	grams	onion
3	each	garlic cloves
25	grams	ginger
2	each	tomatoes
4	each	cloves, whole
4	each	cardamom seeds
250	ml	coconut milk	thin
2	each	cinnamon stick
25	grams	curry powder
1/2	teaspoon	fenugreek
1/2	each	lemon grass
1	x	curry leaves
1/2	teaspoon	fennel bulb
25	grams	coriander
1	teaspoon	chili powder
2	teaspoons	paprika
25	ml	vinegar
250	ml	coconut milk	thick
125	ml	vegetable oil

Directions

Wash the meat and prick it all over with a skewer or fork.

Chop the onion, garlic, ginger and tomatoes.

Crush the cloves and cardamoms.

Place the meat in a pan and pour the thin coconut milk over the top of it.

Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chile powder, paprika powder and vinegar.

Mix spices into meat and milk and bring to the boil.

Simmer gently until the meat is tender, approximately 1 hour.

Pour in the Coconut milk, thicken and cook for a further 15 minutes.

Pour the gravy into a bowl.

Add the oil to the pan and fry the meat until browned.

Pour the gravy back into the pan, bring back to the boil, then discard the cinnamon stick.

Remove the meat to a carving board, cut into slices and serve with the gravy.