East Indian Chili with Red beans

SERVES 6

2 tablespoons vegetable oil
1 teaspoon cumin seeds
4 dried red chili peppers
1 teaspoon black mustard seeds
1 large onion, fi nely chopped
½ cup coconut grated
1 tablespoon fresh ginger, minced
1 clove garlic, minced
2 tablespoons curry leaves, minced
1 tablespoon ground coriander
¼ teaspoon ground turmeric
1 teaspoon garam masala
Salt to taste
1 pound lean beef, ground
8 ounces canned kidney beans, rinsed and drained
1 medium tomato, chopped
1 cup water
1 cup coconut milk
½ cup fresh cilantro, chopped

Heat the oil in a large saucepan over medium-high heat, add the cumin, red chilies and mustard seeds. They should splatter upon contact with the hot oil.

Add the onion and sauté, stirring constantly until softened, about 2 minutes, then mix in the coconut, ginger, garlic, curry leaves, coriander, turmeric, garam masala, and salt. Stir until the mixture is golden, about 5 minutes.

Add the ground meat. Cook stirring until the meat is slightly brown, about 10 minutes. Add the beans, tomato and the water and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sauce is thick, about 10 minutes. Add the coconut milk and half the cilantro and simmer for another 5 minutes.

Serve hot garnished with fresh cilantro.