Madras Curry Beef

I made this with sirloin steak, so it turned out super tender. One may substitute chicken breast and use chicken broth, with equal successful results. The original recipe from, Healing Herbs, called for a cup of tomatoes. I used chopped carrots instead. It would be even heartier with diced white or sweet potatoes. Do not skip the chopped cilantro, as it adds color and flavor. If you dislike cilantro use parsley.

I served the dish with Organic Harvest Medley found at Cosco. It is a combination of brown, wild, and red rice. Takes a bit to cook, but I make double batch and it freezes beautifully. Yes, I am a "Freeze Queen". Add a pinch or so of Garam Masala (3/23/13 blog). Delicious!

Ingredients:

1 tablespoon vegetable oil (I prefer Ghee)
1 pound sirloin steak, cut into 1-inch pieces
1 1/2 tablespoons Madras Curry Powder (3/6/13 blog)
1/2 cup minced shallots (healthiest onion, powerful antioxidant)
2 garlic cloves, minced
3 medium carrots, chopped
1 13.66 fluid ounce coconut milk (prefer Thai brand)
1 cup beef broth
1 teaspoon lemon juice
1/4 cup fresh cilantro, chopped (I keep chopped cilantro in the freezer)
salt and pepper to taste

Directions:

Heat the ghee in a large skillet over medium high heat, add curry powder and stir to release the spices oils. Add the chopped shallots and carrots. Cook until softened.

Add garlic and beef and cook, stirring to coat with the spices and onion.

Add the coconut milk and beef stock. Bring to a boil, reduce the heat and simmer with the lid on for at least 1 hour. Stir occasionally.

Add the lemon juice, cilantro, and salt and pepper.

Serve over rice.