Beef Curry
Course: MainCuisine: Sri LankanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
1
hourCalorieskcal
Cook Mode
Keeps the screen of your device on.
Ingredients
1 kg beef pieces (preferably rump steak), cut into cubes
1 tbsp Sri Lankan roasted curry powder
0.5 tsp turmeric powder
1 tsp chilli powder (adjust to taste)
1 tsp salt (to taste)
0.5 lime
4 tbsp coconut oil (alternative: vegetable oil)
1 med. onion (diced)
1 tbsp garlic (minced)
1 tbsp ginger (minced)
2 fresh green chillies (sliced)
2 cinnamon sticks (each 2.5 cm)
4 cardamom pods
4 cloves
1 tsp black mustard seeds
1 sprig of curry leaves
1 cup coconut milk
1 cup water
1 Optional: large potato (cubed)
Directions
- Marinate the Beef:
In a bowl, combine the beef with curry powder, turmeric, chilli powder, salt, and lime juice. Mix well and let it marinate for at least 30 minutes (or up to overnight in the refrigerator). - Cook the Curry:
Heat oil in a large pot over medium heat. Add mustard seeds and let them splutter.
Add the sliced onions and sauté until golden brown.
Add the minced garlic, ginger, green chilies, cinnamon, cardamom, cloves, and curry leaves. Sauté for a few minutes until fragrant. - Add the Beef:
Add the marinated beef to the pot and cook for about 5-7 minutes, stirring frequently until the meat is browned. - Add Liquid:
Pour in the coconut milk and water. If using potatoes, add them now. Stir well to combine. - Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and add more water if needed to prevent it from drying out. - Adjust Seasoning:
Taste and adjust the seasoning with salt or more chilli powder if desired. - Garnish and Serve:
Serve with rice.
Notes
- For more depth of flavor, you can add a tablespoon of roasted curry powder towards the end of cooking.
This curry can be stored in the fridge and often tastes even better the next day!
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