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Sri Lankan Beef Curry and Aromatic Rice
Recipe by Green Team
This Sri Lankan beef curry is packed with spices and served with delicious aromatic rice; it's the perfect winter warmer!
- Steps
- Ingredients
Ingredients
Sri Lankan Beef
Dark Roasted Curry Powder
Sri Lankan Curry Sauce
Aromatic Rice
To taste
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Steps
- For the Sri Lankan Beef, prepare beef by trimming fat to a 1cm even layer. Cut into 5-6cm cubes and place into a bowl.
- Combine remaining ingredients and a little salt with a few teaspoons of water to make a thick paste. Massage into the cubed beef and set aside for 30 minutes.
- Heat a large non-stick saucepan over medium high heat. Add oil and when hot, add beef and sear on all sides until browned but not burned. Remove from the pan and set aside in a bowl.
- For the Dark Roasted Curry Powder, combine coriander, fennel, cumin, black peppercorns and basmati rice in a pan over medium heat. Toast until fragrant, about 3 minutes.
- Reduce the heat to low and add remaining ingredients. Toast for a further 5-7 minutes until darkened but not burnt.
- When the spices have become darker in colour and the rice is golden in colour, remove from the heat and grind to a powder. Set aside.
- For the Sri Lankan Curry Sauce, add ghee and oil to the saucepan and return to a medium heat. Once hot, add cinnamon, onion, ginger and garlic pastes and sauté until lightly golden.
- Add the ground spices and cook for 1-2 minutes until fragrant. Add 1-2 tablespoons water if sticking. Add tomato puree, capsicum, vinegar and salt to taste and bring to a simmer. Add seared beef, tomatoes and chillies and cook until beef is cooked through, about 15-20 minutes. Season with salt to taste. Transfer to a serving bowl and garnish with fresh coriander and chilli.
- For the Aromatic Rice, toast mustard seeds, cumin and curry leaves in a hot dry pan until fragrant. Add ghee and lemon zest and fry for 30 seconds, stirring occasionally. Add turmeric and coconut milk and bring to a simmer. Remove from the heat and set aside.
- Cook rice according to packaging instructions. Spread out onto a tray and set aside to cool and dry out slightly.
- When ready to serve, dress the rice with the coconut mixture, coriander, lemon juice, chillies and salt.
