Cook the Book: Sri Lankan Beef Smore

Pat the meat dry and sprinkle lightly with salt and lots of black pepper.

Set a small cast-iron or other heavy frying pan over medium heat. When very hot, sprinkle in the coriander, cumin, fennel, and fenugreek seeds. Stir for 30 seconds or so until the spices just start to emit a roasted aroma. Empty onto a piece of paper towel, and, when cooled off a bit, grind the spices in a clean coffee grinder or crush in a mortar.

Preheat oven to 325°F.

Pour the oil into an ovenproof casserole-type pan and set over medium high heat. When hot, put in the meat and brown on all sides.

Remove to a plate.

Add the cinnamon, onions, ginger, and garlic. Stir and cook 4 to 5 minutes.

Add the vinegar, stock, cayenne, 1 1/2 teaspoons salt, and the beef as well as its accumulated juices. Bring to a boil, stirring the sauce. Cover and place in oven. Cook, basting and turning every 20 minutes or so, about 2 to 2 1/2 hours or until meat is tender.

Remove pan from oven.

Add the coconut milk, stir, and bring to a simmer before serving.