Mariah's Curry

I call this recipe Mariah's Curry because she made this for me, brought it to me postpartum, and then gave me the recipe. It's out of her curry cookbook (I've altered it slightly to accommodate for what I usually have on hand... ie, ground cinnamon instead of cinnamon sticks). Here is what you'll do:

Ingredients
3 T coconut oil
3 bay leaves
2 tsp cinnamon
6 cardamom pods
8 whole clove
15 black peppercorns
Small onion, diced
Sirloin tip steak (grass-fed, organic, you know the drill)... It actually doesn't matter what type of meat cut you use. I just choose whatever is priced best. Just get something that can be cut into chunks. The original recipe actually calls for lamb.
4 potatoes, cut into chunks
2 carrots, cut into chunks
1/4 tsp turmeric
1T ground coriander
1/4 tsp cayenne pepper
1 tsp salt
1 can (14 oz) coconut milk, well stirred

In a big skillet (or big saucepan, whatever), heat coconut oil, then put in bay leaves, cinnamon, cardamom pods, cloves, and peppercorns. Add onion. Add meat, potatoes, carrots, turmeric, coriander, cayenne, salt, and 1 cup of well-stirred coconut milk. Bring to a boil, then cover and simmer for 50 minutes. At this time, you could cook the brown rice that you are going to serve this over (we use 2 cups of brown rice, 4 cups water) so it will be ready. After 50 minutes, check to make sure everything is tender (which is should be), add the remaining coconut milk, heat through, and serve over the brown rice.

This is not a spicy curry at all. Oh, and one more thing, DO NOT, I repeat, DO NOT bite into one of those cardamom pods. They are disgusting. You could fish those out (as well as the bay leaves, of course) before serving. (And I usually try to avoid biting into the peppercorns and cloves as well.)