SRI LANKA BEEF CURRY
This beef curry uses roasted curry powder.
Provided by Rob Murney
Categories World Cuisine Recipes Asian
Time 2h40m
Yield 8
Number Of Ingredients 18
Steps:
- 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, roasted 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, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; 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 626.8 calories, Carbohydrate 7.5 g, Cholesterol 147.9 mg, Fat 45.1 g, Fiber 2.1 g, Protein 46.7 g, SaturatedFat 19.4 g, Sodium 728.5 mg, Sugar 1.9 g
SRI LANKAN BEEF CURRY
Make and share this Sri Lankan Beef Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 2059.9, Fat 197.3, SaturatedFat 86, Cholesterol 247.5, Sodium 99.7, Carbohydrate 49.3, Fiber 2.2, Sugar 41.4, Protein 23.2
SRI LANKAN CURRY
Mild sri lankan curry
Provided by keencook146
Time 1h15m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Fry the chicken just until the outside is golden. Then remove.
- Fry onion, garlic and giner until softened. Then add curry powder (add chilli powder/cayenne pepper if want spicier curry), paprika, paprika, bay leaves. Mix and cook for a few min until fragrant. Add tomatoes and 1 tsp sugar. Mix to coat. NB you could also add other vegetables here e.g carrot, pepper e.t.c.
- Add coconut milk, equal amount of water and vinegar. Bring to a boil and put in to a slow cooker on high for 3 hours.
- If you don't have a slow cooker follow the same steps but add the chicken (potentially cut up in to smaller pieces) with the onions, garlic e.t.c. chicken. Cook for 10 min before adding the coconut milk and then cook for 20 min with the lid on.
"HARAK MAS CURRY" SRI LANKAN BEEF CURRY
Make and share this "harak Mas Curry" Sri Lankan Beef Curry recipe from Food.com.
Provided by Lou van
Categories Curries
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak into 2 inch squares.
- Heat the ghee in a saucepan and gently fry the onions, ginger and garlic until just beginning to turn golden.
- Add curry powder, turmeric, mustard seeds and fry over a low heat for 2-3 minutes.
- Add salt and vinegar and stir well.
- Add steak and fry, stirring to coat meat well.
- Add chillies and tomatoes, cover pan and simmer on a very low heat for about 2 hours.
- If the gravy is too thin when the meat is tender, cook over a high heat, uncovered until reduced.
- Serve with rice.
Nutrition Facts : Calories 515.2, Fat 38.4, SaturatedFat 16.4, Cholesterol 126.3, Sodium 683, Carbohydrate 9.5, Fiber 2.5, Sugar 3.6, Protein 32.7
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SRI LANKAN BEEF CURRY - HUNGRY LANKAN - FOOD BLOG
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5/5 (4)Servings 4Cuisine Sri LankanTotal Time 1 hr 45 mins
- Marinade your beef cubes with Sri Lankan roasted curry powder, black pepper powder, turmeric, and a bit of salt. Leave it on the counter while you prep other ingredients. (about 10mins).
- Heat 2tbsps of coconut oil in a pot. (clay pots and cast iron pots are better as they retain the heat). Add 1/4 tsp cumin seeds, 2 tsp red chili powder, and fry them in oil until the red chili powder become dark and your oil becomes red in color. Then add 3 cloves, 3 cardamoms (crush the pods lightly to open them), curry leaves, pandan leaves, cinnamon stick, fenugreek seeds to the oil, and saute for about 30seconds until you get a really good aroma.
- Now add 4 cloves of garlic chopped and fry for few seconds. Then add your chopped onion and bit of salt and fry in oil until the onions become soft and translucent.
- Add your marinated beef cubes into the oil and fry for about a minute to get a good sear on the outside of the beef pieces.
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5/5 (4)Total Time 2 hrs 5 minsCategory Curry, Dinner, LunchCalories 472 per serving
- Cut the beef into bite-sized pieces, and place it in a bowl. Add the salt and curry powder for the marinade, and mix. Let the beef marinate for at least one hour if you can, OR in the fridge overnight or up to 24 hours.
- Slice the onions. Finely chop the ginger and garlic. Slice the green chili either lengthwise or across. Remove the seeds and white pith if you prefer, to lessen the heat.
- Heat a large pot over medium high heat. Add the oil, and once heated, add the onion and saute for a few minutes until the onions start to soften.
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