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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a typical Sri Lankan dish, the use of coconut sets it apart from Indian curries. This dish was on the menu every week when I lived in Ceylon. Ingredients:
3/4 tablespoon ground coriander |
1 tablespoon ground cumin |
2 lbs stewing beef, cubed |
1 onion, finely sliced |
5 garlic cloves, crushed |
1 inch piece fresh ginger |
1 lemon, juice of |
2 inches cinnamon sticks, broken into pieces |
3/4 cup white vinegar |
1/2 teaspoon salt |
1 tablespoon ground turmeric |
1 1/2 cups coconut milk |
2 tablespoons ghee (clarified butter) |
3/4 cup coconut cream |
Directions:
1. Put the coriander and cumin into a dry frying pan and roast over low heat till dark brown in colour.
2. Add the meat and all of the other spices, coconut cream and meat, simmer till meat is tender. (if the meat is too dry, add a little water ).
3. Add the coconut milk and simmer for 15 minutes Strain and keep the liquid, and set the meat on one side.
4. Melt the ghee in a pan and fry the cooked meat for three mins, add the reserved liquid to the pan, bring to the boil and add the salt and lemon juice.
5. Served with boiled rice.
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