Sri Lankan Beef Curry
Posted by Dinesh Perera on April 08, 2016 (0 Comments)
An absolute favorite from my early childhood. I would say that observing my grandmother and great aunt prepare this highly aromatic and delicious dish is what inspired me, later in life to delve into the world of spices.
The spice blend used for this recipe is the Sri Lankan Roast Curry Powder. Also called Ceylon Roast Curry Powder.
- 1 1/2 lb. beef stew meat. I used grass fed meat.
- 1/4 cup white vinegar
- 2 tsp. salt
- 3 tbs. Sri Lankan Roast Curry Powder
- 3 tbs. coconut oil
- 1 sprig curry leaves ( about 10 leaves)
- 1 medium onion, finely chopped
- 1 1/2 to 2 tbs. ginger, minced
- 3 inch piece of pandan leaf
- 5 to 6 cloves of garlic, chopped
- 3 inch piece of lemon grass stalk
- 6 cardamom pods, bruised
- 1 cinnamon stick
- 2 habanero or serrano peppers, chopped
- 1 large tomato, chopped
- 1 tbs. Paprika powder
- 1 cup coconut milk
Cut the beef into small cubes, place in a bowl, add vinegar, curry powder, salt, mix thoroughly, cover and refrigerate overnight or at least a couple of hours.
In a large pot, heat oil over high heat and add the curry leaves, onion, ginger, pandan leaves, cardamom, cinnamon and sauté, stirring occasionally until the onion begin to brown. Reduce heat to medium and add the lemon grass, habanero or serrano, garlic and stir. Add the meat, tomatoes and paprika and stir well until the meat is slightly brown and well coated with all the ingredients.
Move the pot away from the heat and add the coconut milk, stir well, cover and return pot to a very low simmering heat. Cook the beef curry for 45 minutes to one hour. If you desire a thick gravy, increase heat, remove cover and cook until the gravy thickens. This Sri Lankan beef curry is even more delicious the following day!
Enjoy with rice of your choice and accompaniments!