Sorry to disappoint my on-line literary salon...

...too busy cooking today to craft les mots justes.

Instead I offer you the recipe for our dinner.  The Lodger, The Husband and I (and titbits for The Dog) will be eating this in about 20 minutes. 

GOAN BEEF CURRY

• 8 cardamom pods
• 1 teaspoon fennel seed
• 8 cloves
• 4 inches cinnamon sticks
• 1/2 teaspoon fenugreek seeds
• 3/4 teaspoon black peppercorns
• 3 teaspoons coriander seeds
• 3 teaspoons cumin seeds
• 2 -3 tablespoons oil
• 2 onions, finely chopped
• 6 garlic cloves, finely minced
• 4 inches gingerroot, grated
• 2 -2 1/2 lbs stewing beef, cut in 1 inch cubes
• 1/2 teaspoon ground turmeric
• 2 teaspoons chili powder
• 1/2 cup creamed coconut (I used recipe #277846.) or 1 1/2 cups coconut milk
Change Measurements: US | Metric

Directions:

Prep Time: 20 mins
Total Time: 2 hrs

1. 1 Remove seeds from cardamom pods and grind them in a spice grinder along with the fennel seeds, cloves, cinnamon stick, fenugreek seeds, peppercorns, corinader and cumin seeds. Set aside.
2. 2 In a heavy skillet or dutch oven, heat the oil over medium heat; add the onions, garlic and ginger, cook stirring frequently until lightly browned.
3. 3 Add the meat and continue to cook until brown all over; add all the spices and cook for 1 minute; add creamed coconut and 1 cup of water, stir to combine; or stir in the coconut milk.
4. 4 Cover and cook on low for 1 hour, stir. If the sauce is too liquid, uncover, turn up heat to medium and cook for an additional 20 to 30 minutes or until meat is tender. If you do not need to reduce the sauce, keep covered and continue cooking until meat is tender.
5. 5 Season with salt to taste and serve over basmati rice.
6. 6 Please note: This can be cooked in a crock pot but liquid should be reduced accordingly.