Kerala Pineapple Beef Curry with Cucumber Raita

TO PREPARE RAITA: Place the yogurt in a mixing bowl and add the grated cucumber, pinch of salt, pepper, and coriander. Mix well and chill in the refrigerator. Garnish with the cilantro just before serving.

TO PREPARE RICE: Soak the rice in cold water for 10 minutes. Using a strainer, drain the rice and rinse under cold running water until the water no longer looks milky. Place the rice in a saucepan with 4 cups of cold water, the salt, and lemon juice; bring to a boil. Lower the heat to a simmer, stir briefly, and partially cover the pan. Cook for about 7 minutes, or until the water is absorbed; do not stir the rice while it is cooking. Keep warm and fluff with a fork just before serving.

TO PREPARE CURRY: While the rice is soaking and cooking, prepare the curry. Heat the oil in a saucepan or deep, heavy skillet. Season the cubed sirloin with salt, add to the pan, and stir for 5 minutes over medium-high heat, until browned on all sides. Add the onion, garlic, and ginger, and sauté for 1 minute. Stir in the curry powder so that it thoroughly coats all the ingredients and smells toasty and aromatic; sauté for about 1 minute. Add the pineapple juice concentrate, pineapple, stock, and coconut milk, and bring to a boil. Lower the heat to medium and simmer for 5 minutes so that the liquid reduces slightly. Adjust the seasonings and keep warm.

TO SERVE: Place a mound of rice on each warm serving plate and spoon the curry next to or over it. Garnish the curry with the almonds and cilantro, and serve the chutney and raita in bowls on the side.