Sri Lankan Beef Curry Recipes

Steps:

• Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.
• Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
• Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.
• Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. 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.
• Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

Steps:

• Place the coriander, cumin and mustard seeds in a fry pan over medium heat. Cook, shaking the pan until the mustard seeds start to pop (about 2 minutes). Take care not to burn the seeds.
• Cool and grind or crush with a mortar and pestle.
• Heat the oil in a heavy pan and brown the beef in batches. Remove and set aside.
• Add the onion, ginger, garlic, chili curry leaves and lemon grass to the pan and cook gently for 5 minutes. Add the ground spices and cook another 3-4 minutes.
• Return the beef to the pan, along with the coconut cream, water and lime juice.
• Stir well and simmer slowly for about 2 hours or until the beef is tender.
• Stir occasionally and add a little water if the sauce begins to stick.

Steps:

• Cut steak into 2 inch squares.
• Heat the ghee in a saucepan and gently fry the onions, ginger and garlic until just beginning to turn golden.
• Add curry powder, turmeric, mustard seeds and fry over a low heat for 2-3 minutes.
• Add salt and vinegar and stir well.
• Add steak and fry, stirring to coat meat well.
• Add chillies and tomatoes, cover pan and simmer on a very low heat for about 2 hours.
• If the gravy is too thin when the meat is tender, cook over a high heat, uncovered until reduced.
• Serve with rice.