Sri Lankan Beef Curry

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READY IN: 2hrs 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the coriander, cumin and mustard seeds in a fry pan over medium heat. Cook, shaking the pan until the mustard seeds start to pop (about 2 minutes). Take care not to burn the seeds.
  • Cool and grind or crush with a mortar and pestle.
  • Heat the oil in a heavy pan and brown the beef in batches. Remove and set aside.
  • Add the onion, ginger, garlic, chili curry leaves and lemon grass to the pan and cook gently for 5 minutes. Add the ground spices and cook another 3-4 minutes.
  • Return the beef to the pan, along with the coconut cream, water and lime juice.
  • Stir well and simmer slowly for about 2 hours or until the beef is tender.
  • Stir occasionally and add a little water if the sauce begins to stick.
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