Sinhalese Beef Curry
A rich, deeply aromatic Sri Lankan style beef curry featuring tender marinated ragout slow-simmered in a dark, intensely toasted spice blend and creamy coconut milk.
Ingredients
The Marinade
- 300 g beef ragout, cut into small cubes
- 1 tbsp vinegar (white wine or apple cider vinegar)
- 1 tbsp Sinhalese roasted curry powder
The Aromatic Base & Spices
- 1 tbsp Sinhalese roasted curry powder
- 1 tbsp neutral cooking oil
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to heat preference)
- 1 tbsp paprika (mainly for a deep red color)
- 5 fresh curry leaves
- 3 pieces pandan leaf (about 2cm each)
- ½ medium onion, finely sliced
- 3 garlic cloves, minced or sliced
- 1 piece fresh ginger (about 2cm), cut into 4 large pieces
- 6 green cardamom pods, lightly pressed/crushed
- 6 whole cloves
- 2 small cinnamon strips
The Liquids & Finish
- 2 dl coconut milk (adjust up or down for your preferred gravy thickness)
- 1 medium tomato, sliced
- salt and pepper to taste
- Tamarind paste or fresh lime juice to taste
Instructions
- Toast the Curry Powder: In a dry skillet over medium-low heat, add your 2 tablespoons of curry powder. Toast, stirring constantly, until it darkens to a deep brown and becomes highly aromatic. Remove from heat immediately.
- Marinate the Beef: Cut the beef ragout into small cubes. In a bowl, combine the beef, half of the toasted curry powder, 1 tablespoon of vinegar, and a pinch of salt and pepper. Cover and marinate in the fridge overnight (or as long as you can).
- Fry the Aromatic Base: Heat a tablespoon of oil in a heavy pot over medium heat. Add the curry leaves and pandan leaves, frying for 30 seconds. Add the onion, garlic, the 4 large ginger pieces, pressed cardamoms, cloves, and cinnamon strips.
- Toast the Spices: Stir in the remaining toasted curry powder, turmeric, chili powder, and paprika. Fry everything together, stirring continuously, until the mixture darkens significantly and smells deeply toasted.
- Cook the Beef: Add the marinated beef cubes to the pot. Stir well to completely coat the meat in the dark spice paste. Pour in the 2 dl of coconut milk, season with salt and pepper, and bring to a boil.
- Slow Simmer: Turn the heat down to low, cover with a lid, and let it simmer gently for about 1 hour (until the meat is melt-in-your-mouth tender).
- Final Touch: Remove the lid, stir in the chopped tomato, and add a small splash of tamarind or lime juice to taste. Simmer uncovered for 5 minutes until the tomato softens. Enjoy hot!
Notes
Protein: 22.3g | Fat: 28.3g | Carbs: 9.2g