Sri Lankan Beef Curry
Great Curry Recipes recipe - Sri Lankan
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 900 g (2 lbs) stewing beef, cut into bite sized pieces
- 2 generous tsp ground cumin
- 1 generous tbsp Kashmiri chilli powder or another of choice
- 2 tsp black pepper
- 1 tsp salt
- 1 x 5cm ( 2 inch) real cinnamon stick, broken up.*
- 2 tbsp coconut oil
- 5 clove garlic, minced (approx. 2 generous tbsp)
- 5 cm (2 inches) leek, thinly sliced
- 15 fresh or frozen curry leaves
- 1/4 red onion, thinly sliced
- 1 tsp fenugreek seeds
Instructions
- 1
Place the beef in a mixing bowl and add the cumin, chilli powder, black pepper, salt and broken up piece of real cinnamon.*
- 2
Mix well with your hands so that the meat is equally coated and then pour in 250ml (1 cup) of water. Stir it all up and set aside to marinate for a few minutes or even overnight. The longer the better.
- 3
When ready to cook the curry, heat the oil over medium high heat and stir in the garlic. Stir until fragrant, about 30 seconds and then add the sliced leek, curry leaves, red onion and fenugreek seeds. If using cassia instead of real cinnamon, it can be added to the oil at this stage too.
- 4
Fry this veggie mixture for about 5 minutes to soften and flavour the oil and then pour in the marinated beef.
- 5
Brown the beef in the oil for a couple of minutes and then pour in just enough water to cover. Place the lid on the pot and simmer over a medium heat for about 40 minutes or until the beef is good and tender. Don’t rush this! It’s ready when it’s ready. If needed, you can always add a drop more water if the sauce is drying up.
- 6
Serve with white basmati rice or red matta rice.