Sri Lankan Beef Curry
For those of you who love a curry, then try my Sri Lankan Beef Curry – either slow baked via an automatic slow cooker, or in the oven (both work really well, just choose which method is more convenient for you).
This curry can be served either ‘dry’ with just a touch of its delicious gravy (image one) or ‘wet’ in a bowl flooded with a generous serving of the sauce.
I always serve with rice and recently I am enjoying my curries with brown basmati rice for a healthy alternative. Poppadoms are always essential and being a lover of lightly curried vegetables, please try the recipe link below for okra with fried onions, a vegetable recipe which works really well with this spicy beef dish – Okra with Fried Onions
Ingredients
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500g stewing beef- cubed
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2 tbsp coconut oil
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3 cloves of garlic- crushed
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1 tsp fresh ginger- finely chopped and crushed
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1 red onion- finely chopped
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1 tsp chilli powder- or flakes
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5 spring onions- trimmed, washed and finely chopped
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1⁄2 tsp turmeric powder- or 3 fresh turmeric bulbs, peeled and grated
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1 tsp Sri Lankan powder- or quality curry powder
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1 tsp tamarind paste
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1 can (400g) coconut milk
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125ml water
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1 tsp sea salt- to taste
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Coarsely ground black pepper- several grinds
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To serve
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Brown basmati rice- cooked
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Poppadoms- cooked
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Okra with fried onions- see recipe
Instructions
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Prepare meat:
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01 Trim excess fat. Place the meat in a bowl with the salt, tamarind, Sri Lankan powder/curry powder, turmeric, chilli powder and black pepper. Allow to sit for 30 minutes or so.
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02 After 30 minutes, heat the oil in an oven proof casserole dish and fry red onions and spring onions together until all is soft and a slight golden colour. Now add the garlic and ginger and cook for a further 1-2 minutes.
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03 Now add the spiced meat and turn well in the pan with all the onions, spices etc for approximately 2-3 minutes.
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04 When all the meat has been well sealed and covered by al the onion and spice flavourings, add the coconut milk and water.
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05 Turn all the contents into an automatic slow cooker, and on AUTO COOK cover with the lid and leave for 3-4 hours to cook.
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06 OR bake in the oven in a casserole dish with a tight fitting lid for 1 hour 30 minutes or so until the meat is tender.
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07 Prior to serving, check the seasoning to taste and serve with plenty of cooked basmati rice, poppadoms and delicious okra with fried onions (recipe above via the link).
Notes
This recipe would also work with lamb if preferred and it can be served either 'dry' without too much sauce or 'wet' with ladles of the delicious sauce.
