Sri Lankan Beef and Coconut Curry

A fragrant and spicy curry featuring tender beef simmered in a creamy coconut milk sauce with aromatic spices like cinnamon, cardamom, and curry leaves. Perfect served with steamed rice or roti.

Ingredients

Preparation

1. 1.Cut the 500g beef into 2-3cm cubes
2. 2.Peel and finely chop the 2 medium onions
3. 3.Mince the 4 cloves of garlic
4. 4.Peel and grate the 15g ginger
5. 5.Slice the 2 green chillies lengthways, keeping seeds intact for more heat or removing them for less spice
6. 6.Chop the 2 medium tomatoes into quarters
7. 7.Measure out the 2 tbsp curry powder, 1 cinnamon stick, 4 cardamom pods, 1 sprig of curry leaves, 2 tbsp vegetable oil, and 1 tbsp lime juice

Instructions

1. 1.Heat the 2 tbsp vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat
2. 2.Add the chopped onions and sauté for 3-4 minutes until softened and translucent
3. 3.Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant
4. 4.Add the beef cubes and brown on all sides for 5-7 minutes, stirring occasionally
5. 5.Sprinkle the 2 tbsp curry powder over the beef and stir well to coat all pieces evenly, cooking for 1 minute to toast the spices
6. 6.Add the cinnamon stick, cardamom pods, and curry leaves to the pot, stirring to distribute
7. 7.Pour in the 400ml coconut milk, stirring to combine with the beef and spices
8. 8.Add the chopped tomatoes and sliced green chillies, stirring gently
9. 9.Season with salt and black pepper to taste
10. 10.Bring the curry to a simmer, then reduce the heat to low and cover with a lid
11. 11.Simmer gently for 1 hour to 1 hour 10 minutes, stirring occasionally, until the beef is tender and the sauce has thickened slightly
12. 12.Stir in the 1 tbsp lime juice just before serving
13. 13.Taste and adjust seasoning with additional salt and black pepper if needed
14. 14.Serve hot with steamed rice or roti