Name: Sri Lankan Beef Curry
Yield: Serves 4 to 5
Cuisine: Sri Lanka
Ingredients: 1 pound boneless beef (such as round steaks or roast) or about 1½ pounds short ribs or cross ribs; One 1-inch piece cinnamon or cassia stick; 5 to 6 cardamom seeds (from 1 to 2 green cardamom pods); ¼ cup hot water; ½ cup canned or fresh coconut milk; 1 tablespoon tamarind pulp; 3 cups water; 1 tablespoon raw white rice; 1 teaspoon cumin seeds; 1 tablespoon coriander seeds; 1 teaspoon turmeric; 1 teaspoon salt; Generous 1 cup finely chopped onion; 1 tablespoon vegetable oil; About 10 fresh or frozen curry leaves; 1 green cayenne chile, finely chopped

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

The curry leaves and green chile give this Sri Lankan curry a pretty pale green color. We use either boneless beef or ribs, and you can also use the same method to make lamb curry (see the variation). The dish has plenty of aromatic sauce slightly enriched with coconut milk, and a mild chile heat. Leftovers are delicious.

Ingredients

1 pound boneless beef (such as round steaks or roast) or about 1½ pounds short ribs or cross ribs

Method

Cut the boneless beef into approximately ½-inch cubes. Or, if using ribs, cut them apart. Set aside.

In a small dry heavy skillet, roast the dry spice mixture over medium-high heat for 3 to 4 minutes, stirring frequently, until it has a good aroma. Transfer to a spice/coffee grinder and grind to a powder, or grind with a mortar and a pestle. Set aside in a small bowl.

In a wide