SRILANKAN BEEF CURRY
Ingredients:
- 150g lean beef (veal, lamb leg, kangaroo, goat, camel)
- 1 teaspoon extra virgin olive oil (7g)
- 2 cloves garlic
- ½ inch ginger
- 1 teaspoon white vinegar
- 1 teaspoon chilli powder
- 1 teaspoon curry powder
- ½ teaspoon cayenne pepper
- 1 fresh curry leaf
- ½ strips pandan leaf
- 50g onion, sliced
- 1 inch piece cinnamon stick
- ½ green cardamom pods
- ¼ whole cloves
- 1 tablespoon tomato paste
- 150ml water
- 50ml canned coconut milk
- Salt and black pepper to taste
Method:
- 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, chilli powder, 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, cover, on low heat for 30min or until the meat is tender. Check the curry, 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.
Nutrition Facts:
- Calories: 382.5 Cal
- Protein: 36g
- Carbs: 13.8g
- Fat: 19.9g
