Sri Lankan beef curry
Flavourful beef curry soaked in a rich and tangy Ceylon gravy
Calories:
Servings: people
Equipment
- Pot
Ingredients
Beef marinade
- 500 g Beef dice
- 1 tsp Salt
- 1 tsp Chilli powder
- 2 tsp Roasted curry powder
- 1 tbsp White vinegar
- 1/2 tsp Black pepper ground
- 1/2 tsp Turmeric
Beef curry
- 2 tbsp Oil coconut, canola, vegetable,olive oil
- 1/2 Large red onion
- 4 Garlic cloves chopped
- 1 Tomato dice
- 1/2 inch Ginger grated
- 2 Chili Red, green (sliced)
- 1 sprig Curry leaves
- 1 sprig Pandan leaves
- 1/2 Cinnamon bark
- 2 tbsp Chili powder
- 1 tbsp Roasted Curry powder
- 450 g Water
- 200 g Coconut milk
Instructions
Beef marinade
- Marinate the beef with all the ingredients listed in the marinade recipe. Leave it for 1 hour or preferably overnight
Beef curry
- In a sauce on medium heat add oil then add onion, garlic, ginger, chilli, curry leaves, pandan leaves and saute well until the onion and garlic are soft and cooked
- Then add the roasted curry powder, chilli powder and cook for a further 1 minute until the spices are lightly roasted
- Once it is roasted, add the marinated beef, water, cinnamon, tomato close the lid and cook for approximately 45 minutes, check the water level from time to time, if it needs more water, keep adding water.
- Once the beef is cooked and tender, take off the lid and add coconut milk and let it simmer for 5-10 minutes
- Once the coconut milk is incorporated and the curry has a creamy gravy consistency take it off the fire and enjoy
Video
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