Best Sri Lankan Beef Curry Recipes

Provided by Lou van

Categories Curries

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 lbs stewing beef
3 tablespoons ghee or 3 tablespoons oil
2 large onions, finely chopped
1 tablespoon finely chopped fresh ginger
3 -4 garlic cloves, finely chopped
4 tablespoons ceylon curry powder
1 teaspoon ground turmeric
2 teaspoons black mustard seeds
2 teaspoons salt
1 tablespoon vinegar
2 fresh chilies, seeded and chopped
3 ripe tomatoes, peeled and chopped

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

Sri Lankan Beef Curry image

Provided by JustJanS

Categories Curries

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon coriander seed
2 teaspoons cumin seeds
1 tablespoon mustard seeds
2 -3 tablespoons vegetable oil
1 kg beef, diced
2 onions, chopped
1 tablespoon grated fresh ginger
4 garlic cloves, crushed
1 red chile, minced
10 curry leaves
1 stalk lemongrass, finely chopped
1 cup coconut cream
200 ml water
1 lime, juice of

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