Photo Credit: Cattlemen's Beef Board and NCBA

YIELD: 24 servings

1/2 cup olive oil
1 lb. onions, finely diced
2 oz. garlic, chopped
 1/4 cup ground coriander
3 Tbsps. jalapeño peppers, chopped, unseeded
1 oz. fresh ginger, minced
2 Tbsps. turmeric
 4 tsps. chili powder
4 tsps. ground cumin
8 lbs. Beef sirloin, cut into 3/4-inch cubes (IMPS/NAMP 184, 184A, 184B)
4 tsps. salt 3 lbs., 8 oz. canned diced tomatoes
1 lb., 12 oz. canned crushed tomatoes
4 cups coconut milk Chopped cilantro, as needed
24 cups basmati rice, cooked

  1. In rondo, heat oil over medium heat.
  2. Add onions and garlic; cook, stirring frequently, about 10 minutes or until golden brown.
  3. Add coriander, jalapeño peppers, ginger, turmeric, chili powder and cumin; cook 5 minutes more.
  4. Add beef to rondo; season with salt. Cook, stirring to coat beef with spices, about 10 minutes or until beef is browned.
  5. Add diced and crushed tomatoes; bring to a simmer. Reduce heat to low and cook, covered, about 1 hour or until beef is tender.
  6. Add coconut milk; cook, uncovered, 15 minutes more.
  7. TO SERVE: Sprinkle with cilantro; serve with basmati rice on the side

Recipe provided by UCLA Medical Center, Los Angeles, CA.