Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        beefsteak - tender
   2                    onions -- finely chopped
   6      cloves        garlic -- minced
   1      2 inch        ginger -- minced
     1/4  cup           ceylon dark curry powder -- see recipe
   6                    bay leaves
   1      1 inch        cinnamon stick -- crushed
     1/2  cup           rice or white vinegar
   3                    limes -- pickled in brine
   2      large         tomatoes -- chopped
   4      cups          coconut milk
                        salt to taste
   1      tablespoon    olive oil
   1      large         onion -- finely chopped
   1 1/2  cups          fresh cilantro leaves

Preparation:

Using tip of sharp knife, puncture steaks all over. Place steaks in large skillet. Combine the onions, garlic ginger, Ceylon Dark Curry Powder, bay leaves, cinnamon, vinegar, limes, tomatoes, and 2 cups of the coconut milk in a bowl. Pour the mixture over steaks and cook covered for about 40 minutes on low heat. Add remaining 2 cups of coconut milk and cook uncovered for 15 minutes. Add salt and simmer for 2 minutes. Remove meat, cool, and cut into thin slices. Reserve the curry gravy, remove bay leaves and keep warm. In a skillet, heat the oil for 2 minutes. Add meat and fry for 3 minutes. Place meat pieces in a serving dish, pour gravy over them and garnish with cilantro.