Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour  10 Minutes
Servings: 8





"If you like Sri Lankan cuisine, this is a “must try” recipe. You should try eating it with rice and other curries."

INGREDIENTS:

3 pounds stewing beef (cut into bite  size pieces)
3-4 tablespoons vinegar
6 cloves garlic and 1 inch piece ginger root, crushed together
2 teaspoons salt
1 tablespoon powdered black pepper
1 tablespoon roasted curry powder
1/2 tablespoon dry red chilli powder
3 tablespoons vegetable oil
8 curry leaves
4 pieces rampe (if available)
1 medium onion, sliced
1 inch piece cinnamon
Small stalk of lemon grass
4 cardamoms
2 cloves
2 tablespoons tomato paste or sauce
1-2 cups water
1 cup thick coconut milk or fresh milk 

DIRECTIONS:

1. Add vinegar, crushed garlic and ginger, salt, black pepper, curry powder and red chilli to the beef pieces. Coat well with the spices and set aside for about a 1/2 hour.

2. Heat the oil in a saucepan. Fry curry leaves and rampe. Add onions and fry until soft. Add the beef and stir for about 2 minutes. Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed. 

3. Add tomato paste (or sauce) and stir until all pieces are well coated. If the curry is too dry and tend to stick to the saucepan, add 1 to 2 cups of water and stir.  

4. Close with a lid and allow the beef to cook on low heat for 30 minutes. Add the thick coconut milk (or fresh milk) and bring to a boil without covering saucepan. Reduce heat and cook for a further 5 minutes. Taste and adjust salt.


 


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    I have taken to cooking "big time" since the middle of 2007, having dabbled in food preparation for at least 15 years previously.  
       
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