2 1/2 T. oil 1 large onion, finely chopped
2 fresh red chilies, chopped, or 2 tsp. chili powder
4 cloves garlic, chopped 2 tsp. ground coriander
2 tsp. grated ginger 1 tsp. ground turmeric
1 tsp. ground cumin 1 tsp. grated lemon rind
1 tsp. black pepper 4 c. beef stock
2 c. coconut milk (not cream)
4 oz. diced beef 2 potatoes, peeled & diced
1/2 lb. cabbage, coarsely shredded
1/2 lb. chopped green beans 4 oz. rice vermicelli
salt and/or lemon juice to taste
Soak vermicelli in hot water. Heat oil in large pan, add onion and
chilies. Fry several minutes. Add rest of spices and lemon rind, cook 1
minute. Add beef, cook 4 minutes. Add stock, coconut milk and potatoes,
and bring to a boil. Reduce heat and simmer 10 minutes. Add beans, simmer
another 5 minutes. DO NOT COVER PAN. Add cabbage and drained vermicelli.
Simmer 3 minutes, salt to taste.
