Sri Lankan Black Meat Curry Recipe alkapal

• 1 pound meat
• 1 ounce rice
• 3 slices fresh ginger, peeled
• 1 ounce thick tamarind pulp, extracted with 2 ounces coconut milk or water
• 1 teaspoon cumin powder, preferably freshly ground
• pinch of turmeric
• curry leaves
• 1 1/2 "dessertspoons" coriander powder, preferably freshly ground
• 1 ounce fresh coconut
• 1/4 ounce fresh garlic
• 2 ounces onions
• 1 1/2 "dessertspoons" chillie powder (the sri lankan or indian kind -- not u.s. "chili" powder)
• 1 teaspoon sweet cumin powder
• 1 1/4 teaspoons salt
• rampe (pandan leaf), sera (?)
• 2 "dessertspoons" vegetable oil
• 16 ounces (2 cups) 1st and 2d extracts of coconut milk (the "milk" derived from the fresh ground coconut)

1. chop 1 ounce onion, dice the second ounce.
2. finely chop the garlic and ginger.
3. roast the coconut and rice in a dry skillet or the oven, until brown.
4. grind it to a fine paste with water.
5. roast the curry powder until its dark like coffee.
6. the curry powder is the cumin, turmeric, coriander, chillie powder, and sweet cumin powder.
7. mix all ingredients together for the curry leaves, rampe/pandan leaf, sera and sliced onions.
8. place in a sauce pot or dutch oven and bring the mixture to a boil.
9. then cover and reduce heat to until the meat is tender.
10. once tender, remove the pot from the heat.
11. heat the oil in a skillet until very hot, then toss in the curry leaves, rampe, sera and onions.
12. fry these until they are golden brown.
13. add the meat mixture to the curry leaf mixture, and bring it to a boil.
14. then remove it from the heat.

meat, rice, ginger, tamarind pulp, cumin powder, turmeric, curry, coriander powder, fresh coconut, garlic, onions, dessertspoons, sweet cumin, salt, dessertspoons, coconut milk

Taken from www.chowhound.com/recipes/sri-lankan-black-meat-curry-14154 (may not work)