3 lbs or more of beef stew meat or cubed chuck roast
4 large potatoes, cut into 1 1/2 inch chunks
2 jalapeno peppers coarsely, chopped
1 habanero pepper, coarsely chopped
1 medium onion, coarsely chopped
2 tablespoons basil, chopped
1/3 cup of extra virgin olive oil
1 tablespoon ground cumin
2 chopped leaves lemon grass
1 tablespoon ground cinnamon or 2 sticks
4 tablespoons brown curry powder or 3 tablespoons yellow curry roasted
1 inch knob of fresh ginger root, diced
2 medium tomatoes, chopped
2 8oz cans tomato paste
half the juice of 1 fresh lime
1 teaspoon salt (or to taste)
3 curry leaves
2 tablespoons vinegar
1 tablespoon black pepper
4 cups water

Combine all ingredients in large pot, bring to boil and reduce to simmer. Cook for 3 hours and stir in 1 cup heavy cream or coconut milk before serving.

This recipe is great with rice, Sri Lankan milk rice or stringhoppers.

Submitted by: Mike Ranasinghe