Sri Lanka Beef Smore Stew

Course : Curry
Serves: 1
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675 gram beef
25 grams onion
3 cloves garlic
25 grams ginger
2 medium tomatoes
4 whole clove
4 pieces cardamom
250 milliliter coconut milk -- thin
2 pieces cg cinnamon stick
25 grams curry powder
1/2 teaspoon fenugreek
1/2 medium lemon grass stem
1 bunch curry leaf sprigs
1/2 teaspoon fennel
25 grams coriander
1 teaspoon chile powder
2 teaspoons paprika
25 milliliters vinegar
250 milliliter coconut milk -- thick
125 milliliter oil

Preparation / Directions:

Wash the meat and prick it all over with a skewer or fork. Chop the onion, garlic, ginger and tomatoes. Crush the cloves and cardamoms. Place the meat in a pan and pour the thin coconut milk over the top of it. Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chile powder, paprika powder and vinegar. Mix spices into meat and milk and bring to the boil. Simmer gently until the meat is tender, approximately 1 hour. Pour in the Coconut milk, thick and cook for a further 1 5 minutes. Pour the gravy into a bowl. Add the oil to the pan and fry the meat until browned. Pour the gravy back into the pan, bring back to the boil, then discard the cinnamon stick. Remove the meat to a carving board, cut into slices and serve with the gravy.

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