Best Sri Lankan Style Spicy Beef Stew Recipes

SRI LANKA BEEF CURRY

Sri Lanka Beef Curry image

This beef curry uses roasted curry powder.

Provided by Rob Murney

Categories World Cuisine Recipes Asian

Time 2h40m

Yield 8

Number Of Ingredients 18

Ingredients

3 pounds beef stew meat, cut into 1 inch cubes
6 cloves garlic
1 (1 inch) piece fresh ginger root - peeled, sliced and crushed
3 ½ tablespoons white vinegar
2 teaspoons salt
1 tablespoon ground black pepper
1 tablespoon curry powder, toasted
1 ½ tablespoons cayenne pepper
3 tablespoons vegetable oil
8 fresh curry leaves
4 strips pandan leaf
1 onion, sliced
1 (1 inch) piece cinnamon stick
4 green cardamom pods
2 whole cloves
2 tablespoons tomato paste
1 cup water
1 cup thick coconut milk

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 STYLE SPICY BEEF STEW

Sri Lankan Style Spicy Beef Stew image

Make this only if you are a lover of spicy full-flavored food! plan ahead the beef needs to marinate for 6-24 hours, for extra heat add in some red chili flakes, when I made this dish I added in a cup of beef broth, I have listed that in the ingredients but you have the option of adding it in or omitting --- this dish is even better the next day, serve this with basmati rice :)

Provided by Kittencalrecipezazz

Categories Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon ground coriander
3 teaspoons ground cumin
1 teaspoon ground fennel
3 teaspoons ground turmeric
1 tablespoon fresh ground black pepper
2 -2 1/2 lbs boneless sirloin steaks (cut into 2-inch pieces or a little smaller)
3 tablespoons oil (more if needed)
3 medium onions, chopped
3 teaspoons fresh ginger
2 tablespoons fresh minced garlic
1 -2 jalapeno pepper, seeded and finely chopped
1 cup beef broth (optional)
3 cups coconut milk
2 tablespoons white wine vinegar
1 -2 teaspoon salt (or to taste)

Steps:

In a small saucepan cook the first 4 spices over medium-low heat for about 6 minutes, stirring until toasted.
Place the beef cubes in a large bowl.
Toss the beef with the spices and 1 tablespoon ground black pepper.
Cover and refrigerate for 6-24 hours.
Heat oil in a Dutch oven over medium heat.
Add in the onion, ginger, fresh garlic and jalapeno pepper; saute for about 3 minutes or until the onions are tender.
Remove the onion mixture from the pot and place in a large bowl.
Add in HALF of the beef cubes (adding in more oil if needed) cook browning on all sides of the meat; remove and place in the bowl with the onion mixture.
Repeat with remaining beef cubes.
Return the beef/onion mixture to the pot.
Add/stir in broth (if using) coconut milk and white wine vinegar; bring to a boil.
Cover and reduce heat to low and simmer for about 2 to 2-1/2 hours or until the beef is very tender.
Season with salt to taste.