Beef Smoore (Sri Lankan) Mas Ismoru

• 3 lbs stewing beef, in one piece
• 2 medium onions, finely chopped
• 6 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1 cinnamon stick
• 10 curry leaves
• 1 stalk lemongrass or 2 slices lemon rind
• 3 tablespoons ceylon curry powder
• 1/2 teaspoon fenugreek seeds
• 1/2 cup vinegar
• 1/2 1/2 lemons, juice of or 1/2 cup tamarind juice
• 2 cups thin coconut milk
• 1 teaspoon ground turmeric
• 2 teaspoons chili powder (or to taste)
• 2 teaspoons salt (or to taste)
• 1 cup thick coconut milk
• 2 1/2 tablespoons ghee (clarified butter)

1. Pierce the meat well with a skewer and put in a large saucepan with all the ingredients except the thick coconut milk and ghee.
2. Cover and simmer gently until meat is tender, approximately 11/2 - 2 hours.
3. Add thick coconut milk and cook uncovered for 15 minutes longer.
4. Lift meat out on to a serving dish.
5. If the gravy is too thin reduce it by boiling rapidly uncovered.
6. Put gravy into a bowl.
7. Rinse the pan to remove any gravy, return to the stove and heat the ghee in it.
8. Fry meat on all sides, pour gravy over the meat and heat through.
9. Serve.

stewing beef, onions, garlic, fresh ginger, cinnamon, curry, stalk lemongrass, curry powder, fenugreek seeds, vinegar, lemons, thin coconut milk, ground turmeric, chili powder, salt, coconut milk, ghee

Taken from www.food.com/recipe/beef-smoore-sri-lankan-mas-ismoru-305422 (may not work)