Yield: 4 Servings
|2 mediums||Yellow Onion, Peeled & Chopped Coarsely|
|2||Cloves Garlic, Peeled & Crush|
|3 tablespoons||Peanut Oil|
|2¼ pounds||Flank Steak, Cut Cross Wise Into Strips 1/2" by 1 1/2"|
|2||Inches Stick Cinnamon|
|1 tablespoon||Coriander Seeds, Crush|
|4 mediums||New Potatoes, Peeled & Cut Into 1/2" Cubes|
|2 cups||Coconut Milk|
Stir fry the onions and garlic in oil in a heavy kettle or wok over moderate heat until golden (8-10 minutes). Set aside in a bowl.
Increase the heat to high. Brown the meat a few pieces at a time.
Place on paper towels to drain. Reduce heat to low. Return meat, onions and garlic to the kettle or wok. Mix in all the remaining ingredients. Cover. Simmer, stirring occasionally, until the meat is tender (about 1½ hours). Serve hot over boiled white rice.