Sri Lanka Beef Curry
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
50
Spice
43
Sweetness
49
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 cloves
Garlic3.5 tbsps
White Vinegar2 tsps
Salt1 tbsp
Ground Black Pepper1 tbsp
Curry Powder (toasted)1.5 tbsps
Cayenne Pepper3 tbsps
Vegetable Oil2 tbsps
Tomato Paste1 cup
Water1 cup
Coconut Milk (thick)Directions:
1
Rinse the beef and pat dry
2
Crush the garlic cloves into a paste and combine it with the crushed ginger
3
Add the vinegar, salt, pepper, roasted curry powder, and cayenne
4
Mix in the beef cubes and toss to coat
5
Set aside for 30 minutes
6
Heat the oil in a Dutch oven over medium heat
7
Add the curry leaves and pandan strips
8
Stir in the onions
9
Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes
10
Mix in the beef cubes and cook until browned on all sides, about 10 minutes
11
Stir in the cinnamon stick, cardamom pods, and cloves
12
Add the tomato paste and water and mix well
13
Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender
14
Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan
15
Add the coconut milk and heat through
16
Taste and adjust the seasonings before serving