Sri Lankan Beef Curry

It is always fun to try and have foods from other cultures and cuisines. Here is a Sri Lankan beef curry recipe that you could try at home. It is so flavor packed and delicious, and you can enjoy it with both rice and flat breads.

The main ingredient of this recipe is the Rum Jungle Diced Beef provided to us by one of our partners Blackgold Foods. This is an all-natural 100% boneless beef that has no hormones or antibiotics. These are already diced so you don’t have to waste too much time dicing the beef.

Serving size: 4

Ingredients:

• 500g Rum Jungle Diced Beef
• 1 ½ tsp salt (½ for marinating the beef)
• 3 tsp whole coriander seeds
• 1 tbsp whole fennel seeds
• 1 tbsp whole cumin seeds
• 1 tsp black peppercorns
• 8 dried red chilies
• 4 cardamom pods
• ¼ tsp fenugreek seeds
• ¼ tsp mustard seeds
• 1 inch cinnamon stick
• 2 medium onions
• 1 tomato
• 3 green chilis
• 2 tbsp tamarind water (1 tbsp tamarind into ¼ cup warm water)
• 2 tbsp oil
• 10 curry leaves
• 6-inch pandan leaves
• 1 tbsp ginger garlic paste
• ¼ tsp turmeric powder
• ½ cup water
• ¼ cup coconut milk

Instructions:

1. Defrost the Rum Jungle Diced Beef and cut each cube into half. Rinse with water. Then add the beef along with ½ tsp salt to a bowl and mix well. Marinate the beef for 15 minutes.
2. Heat a pan and keep it on medium heat. Add coriander seeds, fennel seeds, cumin seeds, black peppercorns, dried chilis, cardamom pods, fenugreek seeds, mustard seeds, and the cinnamon stick.
3. Redistribute the contents in the pan from time to time to allow even cooking. Roast them for 2 minutes or until everything is in a brownish color. Once roasted, remove from heat and let the spices cool down.
4. Next, using your blender, grind all the roasted spices until they form a smooth powder. For us It took around 30 seconds on medium speed.
5. After that, thinly slice onion, tomato and slice green chilis in half.
6. Then make the tamarind water by adding 1 tbsp tamarind into ¼ cup warm water. Keep until it dissolves in water.
7. In a pot, heat 2 tbsp of oil and add in the onion, curry leaves, pandan leaves, green chilis. Sauté for 3 minutes or until the onions are golden brown.
8. Add in ginger garlic paste and tomato, and sauté for another 2 minutes.
9. Next, add in the Rum Jungle Diced Beef and mix it well with everything else.
10. Cook the beef for 1 minute before adding in the roasted spices along with 1 tsp salt and ¼ tsp turmeric powder. Mix until evenly combined.
11. After that, add ½ cup water and put the lid on the pot. Slow cook the curry on low heat for 40 minutes.
12. Then remove the lid and add coconut milk and cook for another 5 minutes on high heat.
13. Lastly, add 2 tbsp of the tamarind water you made previously. Mix well and remove from heat.