2 lbs beef steaks, cut in cubes (round steak works well)
1 tablespoon oil
2 onions, chopped
2 cloves garlic, minced fine
2 jalapeno peppers (or other hot chiles), minced fine
1 tablespoon fresh grated ginger
1 tsp turmeric
1 tsp curry powder
1 teaspoon cumin powder
1 tablespoon coriander powder
1 teaspoon salt
1 teaspoon chili powder
1 tomato, diced
1 8 oz can tomato sauce
1 T tomato paste
8 - 14 oz coconut milk, to your taste
Heat the oil in a large frying pan.
Add the onions and cook till they soften.
In a small bowl, combine the turmeric, cumin, curry powder, coriander, and chili powder.
Add these spices and the garlic, chili peppers and ginger to the onions, and mix well.
Cook for another minute.
Add the cubed beef and cook until it is well browned and completed covered by the spice mixture.
Add the salt, tomato, tomato sauce, and tomato paste.
Allow to cook at a slow simmer, covered, until the beef is cooked through and tender about 1.5 hours.
Add the coconut milk and stir well.
Simmer uncovered for 5 minutes, or until sauce slightly thickens.
Serve with rice.