Sri Lankan Beef Curry
Rump steak is perfect for this curry. Because the coconut is quite rich, you want beef that is flavoursome but not too fatty. The result is an amazing, fragrant, and delicious curry that is perfect with flatbread, rice, and salad. This recipe has a lot of ingredients, as all good curries do—most of the spices can be found at Tonna’s. A quick shortcut would be to buy a pack of Zest Caribbean Colombo Curry Concentrate from our Daylesford store or online. They are made in Byron Bay, vegan, gluten and dairy-free without added sugar and are a fantastic alternative for when you are short on time.
INGREDIENTS
750g rump steak, diced
2 tablespoons sweet paprika
1 teaspoon turmeric, freshly grated
1.5 tablespoons coriander seeds, finely ground
1 teaspoon garam masala
1 tablespoon tamarind paste
1 teaspoon salt
1 teaspoon palm sugar
2 large onions, finely sliced
3 green chillies, finely sliced
2 tomatoes, chopped
100ml vegetable oil
2 stems curry leaves
1 pandan leaf, cut into 1cm pieces
½ teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 cinnamon stick
6 cardamom pods, crushed
1 thumb-sized piece ginger, peeled, finely grated
4 garlic cloves, peeled, finely chopped
2 x 400ml tins coconut milk
1 x 400ml tin coconut cream
METHOD
Marinate the beef in a large bowl with the paprika, turmeric, coriander, garam masala, tamarind, salt, palm sugar, a quarter of the onions, chilli, and tomato. Mix together, cover, and set aside.
Place a large heavy pot over medium heat. When hot, add the oil, then add the curry leaves and pandan. Cook for a few minutes or until aromatic. Reduce the heat and add the mustard seeds, fenugreek, remaining onions, and stir. Cook for a minute. Add the cinnamon, cardamom, and garlic. Mix and cook for five to ten minutes or until the onions soften and start to brown.
Increase the heat to medium-high and add the beef. Stir well. Cook for several minutes until the pan juices start to thicken. Add the coconut milk, stir, and when the pot begins to simmer, reduce the heat and cook for 90 minutes, stirring regularly. Add the coconut cream, stir, and cook for a further hour or until the beef is tender. Check the seasoning.
Remove from heat. Place in a bowl and serve with rice, flatbread, and salad.
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Sri Lankan Beef Curry
Ingredients
- 750g rump steak, diced
- 2 tablespoons sweet paprika
- 1 teaspoon turmeric, freshly grated
- 1.5 tablespoons coriander seeds, finely ground
- 1 teaspoon garam masala
- 1 tablespoon tamarind paste
- 1 teaspoon salt
- 1 teaspoon palm sugar
- 2 large onions, finely sliced
- 3 green chillies, finely sliced
- 2 tomatoes, chopped
- 100ml vegetable oil
- 2 stems curry leaves
- 1 pandan leaf, cut into 1cm pieces
- ½ teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 cinnamon stick
- 6 cardamom pods, crushed
- 1 thumb-sized piece ginger, peeled, finely grated
- 4 garlic cloves, peeled, finely chopped
- 2 x 400ml tins coconut milk
- 1 x 400ml tin coconut cream
Method
- Marinate the beef in a large bowl with the paprika, turmeric, coriander, garam masala, tamarind, salt, palm sugar, a quarter of the onions, chilli, and tomato. Mix together, cover, and set aside.
- Place a large heavy pot over medium heat. When hot, add the oil, then add the curry leaves and pandan. Cook for a few minutes or until aromatic. Reduce the heat and add the mustard seeds, fenugreek, remaining onions, and stir. Cook for a minute. Add the cinnamon, cardamom, and garlic. Mix and cook for five to ten minutes or until the onions soften and start to brown.
- Increase the heat to medium-high and add the beef. Stir well. Cook for several minutes until the pan juices start to thicken. Add the coconut milk, stir, and when the pot begins to simmer, reduce the heat and cook for 90 minutes, stirring regularly. Add the coconut cream, stir, and cook for a further hour or until the beef is tender. Check the seasoning.
- Remove from heat. Place in a bowl and serve with rice, flatbread, and salad.
