This sounds really good Shawn, I think I'm making this Sunday night for the family!
Recipe Provided By:
Shawn P. Menard
Culinary Specialist US Foodservice San Francisco
Optimax Cooking Spray
1 ½ pounds beef shoulder, Julienne
1 ½ tablespoons canola oil
½ cup thinly sliced shallots
2 tablespoons minced peeled fresh ginger
6 garlic cloves, thinly sliced
2 serrano chiles, thinly sliced
2 teaspoons ground coriander
¾ teaspoon salt
1 ½ teaspoons ground cumin
½ teaspoon ground cloves
½ teaspoon freshly ground black pepper
3 cardamom pods, crushed
1 (3-inch) cinnamon sticks
1 cup vegetable broth
1 tablespoon fresh lime juice
1 ¼ cups water
1 cup uncooked basmati rice
1 cup light coconut milk
¼ teaspoon salt
To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned. Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander and next 6 ingredients (through cinnamon); cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork. Place 2/3 cup rice onto each of 6 plates; top each serving with 1/2 cup curry.