Sri Lankan Beef Curry

Ingredients:

For the Curry Paste:

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon fennel seeds

½ teaspoon turmeric powder

2 dried red chilies

1 tablespoon chili powder

1-inch piece of cinnamon stick

4 garlic cloves, minced

1-inch piece of ginger, grated

For the Curry:

2 tablespoons vegetable oil

1 large onion, finely chopped

1 pound (450g) beef, cubed

2 medium tomatoes, chopped

1 cup coconut milk

1 cup water or beef stock

2 green chilies, sliced (optional, for heat)

1 teaspoon garam masala

Salt and pepper to taste

For Garnish:

Fresh cilantro leaves

Lime wedges

Directions:

Prepare the Curry Paste:

In a dry skillet, toast coriander seeds, cumin seeds, fennel seeds, and dried red chilies over medium heat until aromatic. Grind into a powder using a spice grinder or mortar and pestle. Mix with turmeric, chili powder, garlic, and ginger to form a paste.

Cook the Curry:

Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until golden and soft, about 5 minutes.

Add the curry paste to the pot and cook for 2-3 minutes, stirring frequently, until fragrant.

Add the beef cubes and coat them in the spice mixture. Cook for 5-7 minutes, allowing the beef to brown slightly.

Stir in the chopped tomatoes, coconut milk, and water or beef stock. Bring to a boil, then reduce heat to low and simmer for 1-1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Stir in the garam masala, green chilies (if using), and adjust seasoning with salt and pepper.

Serve hot, garnished with fresh cilantro and lime wedges. Pair with steamed rice, roti, or naan bread.

Prep Time: 20 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes

Kcal: 400 kcal | Servings: 4