Sri Lankan Beef Curry
Serve with (Rice+ papadums + one or two other curries)
Sri Lankan Curry Powder
|1 tbsp||coriander seeds|
|1 tsp||cumin seeds|
|1/2 tsp||fenugreek seeds|
|1||cinnamon quill, crumbled|
For the Curry:
|1||large onion, roughly chopped|
|2 cm||piece of ginger, roughly chopped|
|4||cloves garlic, roughly chopped|
|1||long red chilli, roughly chopped|
|1||red bird’s-eye chilli, roughly chopped|
|1 tbsp||ground turmeric|
|4||cardamom pods, cracked|
|2 tbsp||black mustard seeds|
|1 tbsp||white vinegar|
|1 kg||beef oyster blade, cut into 2.5 cm pieces|
|3||large vine-ripened tomatoes, roughly chopped|
To make curry powder, heat a small frying pan over medium heat. Add spices and stir for 1 minute or until fragrant. Transfer to a mortar and pestle or spice grinder and grind to a fine powder.
Process onion, ginger, garlic and chillies in a food processor until finely chopped.
Heat ghee in a large saucepan over medium heat. Add onion mixture and cook, stirring frequently, for 12 minutes or until golden. Add curry powder, turmeric, cardamom, mustard seeds and curry leaves. Cook, stirring, for 3 minutes, then stir in vinegar. Add beef and cook, stirring occasionally, for 5 minutes or until well coated in spice paste. Add tomatoes, 250ml (1 cup) water and 1 teaspoon salt. Increase heat to high and bring to the boil. Reduce heat to low, cover tightly with a lid, then cook for 2 hours or until beef is very tender.
Remove lid, increase heat to medium, then simmer for a further 20 minutes or until sauce is thickened.
Divide curry among bowls and scatter with coriander.
Recipe Credits: LINK