Sri Lankan Pepper Beef Curry

Sri Lankan Pepper Beef Curry

Recipe only

This Sri Lankan pepper beef curry is full of flavor and color. One known as Ceylon, Sri Lankan cuisine has been influence by many different nation that traded there in the past- The Dutch, English, Portuguese, Arabs, Malays, Moors, and Indians. This famous spice island is a melting pot of fantastic curries, fresh vegetables, and seafood, and of course black tea.

INGREDIENTS

1 tablespoon black peppercorns

2 tablespoons coriander seeds

2 teaspoons cumin seeds

1 teaspoon fennel seeds

2 tablespoons ghee, or vegetable oil

1. 5 kg stewing beef (shin is best), cut into 5 cm cubes

2 medium brown onions, finely chopped

5 garlic cloves, finely chopped

1 tablespoon finely grated peeled ginger

10 curry leaves

2 long fresh red chilies, chopped

1 fresh, lemongrass stalk, white part only, finely chopped

1 teaspoon ground turmeric

400 ml coconut milk

2 tablespoons fresh lime juice

125 ml coconut cream

Coriander leaves to garnish

Lemon wedges to serve

METHOD

1. First, in a dry, small frying pan, roast the peppercorns, coriander seeds, cumin seeds, and fennel seeds until the are fragrant, but not burnt, about 30 seconds.

2. once the seeds are cool, put them in a spice grinder or mortar and pestle, grind or pound to a powder.

3. In a large sauce pan, heat 1 tablespoon of oil or ghee over medium heat and add the beef and cook, stirring until browned. remove the beef.

4. In the same pan over medium heat, add 1 tablespoon of oil,or ghee. When hot add the onion, garlic, ginger, and curry leaves, chili, and lemongrass. Cook for about 7 minutes, stirring until the onion is soft. Now add the turmeric, and ground spice mixture and stir in well. Now return the beef to the pan and add the coconut milk with 500 ml cool water, and lime juice. Bring to a rapid simmer and then reduce the heat to low. Cover the pan with a lid and cook for about 2 hours until the beef is very tender and the liquid has reduced a bit. Now remove the lid and cook for about 35-40 minutes on low until the sauce has thickened. Now add some of the coconut cream and stir well.

5. Spoon into bowls and drizzle with the remaining coconut cream. Garnish with coriander leaves and serve with lemon wedges.