SPECIAL SRI LANKAN BEEF CURRY
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 1/2 tablespoons white vinegar
- 2 teaspoons salt
- 1 tablespoon ground black pepper
- 1 tablespoon curry powder, toasted
- 1 1/2 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
METHOD
- 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.
