BEEF CURRY WITH YOGURT AND COCONUT CREAM

2 Tbsp. olive oil
1 onion, sliced
1 lb. chuck steak, chopped
1 clove garlic, chopped
1/4 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 tsp. garam masala
2 tsp. hot chilli sauce
2 tsp. sugar
1/2 cup plus 2 Tbsp. canned coconut cream
1/2 cup plus 2 Tbsp. nonfat yogurt
1/3 cup plus 3 Tbsp. water
1 Tbsp. plus 1 tsp. lemon juice
1 small green cucumber, sliced

Heat oil in a heavy nonstick pan over medium high heat. Add onions and cook, stirring, until soft.

Add steak and cook, stirring, until well browned.

Stir in next 9 ingredients and bring to a boil. Cover pan and simmer about 1 hour or until steak is tender, stirring occasionally. Remove cover and simmer, further 15 minutes or until slightly thickened.

Stir in lemon juice and cucumbers, remove from heat. Cover pan and stand 5 minutes.

Suggestion: Serve with pasta.

Servings: 4