Prep 10 mins
Cook 1 hr
This is a typical Sri Lankan dish, the use of coconut sets it apart from Indian curries. This dish was on the menu every week when I lived in Ceylon.
- 3⁄4 tablespoon ground coriander
- 1 tablespoon ground cumin
- 2 lbs stewing beef, cubed
- 1 onion, finely sliced
- 5 garlic cloves, crushed
- 1 inch piece fresh ginger
- 1 lemon, juice of
- 2 inches cinnamon sticks, broken into pieces
- 3⁄4 cup white vinegar
- 1⁄2 teaspoon salt
- 1 tablespoon ground turmeric
- 1 1⁄2 cups coconut milk
- 2 tablespoons ghee (clarified butter)
- 3⁄4 cup coconut cream
- Put the coriander and cumin into a dry frying pan and roast over low heat till dark brown in colour.
- Add the meat and all of the other spices, coconut cream and meat, simmer till meat is tender. (if the meat is too dry, add a little water ).
- Add the coconut milk and simmer for 15 minutes Strain and keep the liquid, and set the meat on one side.
- Melt the ghee in a pan and fry the cooked meat for three mins, add the reserved liquid to the pan, bring to the boil and add the salt and lemon juice.
- Served with boiled rice.
The vinegar really overpowers any other flavors.