Beef curry

Beef curry

Kuruma iraichchi

By
From
S is for Sri Lankan
Serves
4
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
600g stewing beef, diced
1 tablespoon freshly ground black pepper
1 tablespoon Sri lankan curry powder
1 teaspoon salt
2 tablespoons vegetable oil
10 curry leaves
5cm ginger, peeled and minced
3 garlic cloves, minced
1 green chilli, deseeded and finely chopped
1 onion, finely sliced
1/2 teaspoon ground turmeric
300ml coconut milk

Method

  1. Mix the beef with the black pepper, curry powder and salt. Set aside.
  2. Heat the oil in an ovenproof saucepan or casserole dish on a medium heat, then add the curry leaves, ginger, garlic and chilli and stir-fry for a few seconds. Add the onion and cook, stirring occasionally, for 10 minutes, or until golden brown.
  3. Add the turmeric and stir-fry for a further 30 seconds. Add the beef and stir-fry for 2–3 minutes.
  4. Pour in the coconut milk and bring to the boil. Reduce the heat to a very low simmer, cover and cook for 2 hours. Alternatively, pop into an oven preheated to 150°C for 2 hours.
  5. Taste and season with more salt as needed. Serve with rice or parathas.
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