Sri Lankan Beef Curry
Recipe by Justine Schofield
Serves 4 | 
Prep 30 min | 
Cook 1 hr 30 min
Ingredients
- 1 tbsp extra virgin olive oil
- 1.2kg chuck beef, cut into 3 cm chunks
- 1 tsp AYAM™ Curry Powder
- 1 tsp ground coriander
- 1 onions, sliced
- 2 small green chillies
- 3 cloves garlic, chopped
- 1 x 2 cm piece of ginger, minced
- 2 sprigs coriander leaves, root and stalks chopped
- 1 tsp dried fenugreek leaves
- ½ tsp mustard seeds
- 1 cinnamon stick
- 1 tsp AYAM™ Tamarind Puree
- 600ml AYAM™ Coconut Milk
- Salt
Sambal
- 1 punnet tomatoes, quartered
- 2 tbsp dessicated coconut, toasted
- Juce of ½ lime
Method
- Place the beef in a large bowl and add the curry powder, ground coriander, and a good pinch of salt. Mix together with your hand and marinade for at least 10 minutes, or overnight.
- Heat a large pot over a medium to high heat and add oil, onions, whole chillies, garlic, ginger, and coriander roots and stalks. Fry for 2-3 minutes to soften, then add fenugreek leaves, mustard seeds and cinnamon. Toast off for another minute then add the meat and coat in the onions.
- Add tamarind puree and just enough water to cover the meat. Bring to a boil, then turn down to a medium-low heat and cook with the lid on for 45 minutes.
- Add the coconut milk and cook for a further 45 minutes - 1 hour, or until the meat is tender and the sauce is thick and rich. Add salt to taste, and senve!
