Sri Lanka Beef Curry

Name: Sri Lanka Beef Curry
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Indian, Asian
Ingredients: 4 strips pandan leaf; 1 kilograms beef stew meat, cut into 1 inch cubes; 2 Tbsps cayenne pepper; 1 stick (1 inch) piece cinnamon; 237 milliliters thick coconut milk; 8 fresh curry leaves; 1 Tbsp curry powder, toasted; 1 inch fresh ginger root - peeled, sliced and crushed; 6 cloves garlic; 4 green cardamom pods; 1 Tbsp ground black pepper; 1 onion, sliced; 2 teaspoons salt; 2 Tbsps tomato paste; 3 Tbsps vegetable oil; 237 milliliters water; 4 Tbsps white vinegar

Sri Lank From preparation to the plate, this recipe takes roughly 2 hours and 40 minutes.

Instructions

Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger.

Ingredients you will need

Whole Garlic Cloves

Ginger

Beef

Add the vinegar, salt, pepper, roasted curry powder, and cayenne.

Ingredients you will need

Curry Powder

Ground Cayenne Pepper

Vinegar

Pepper

Salt

Mix in the beef cubes and toss to coat. Set aside for 30 minutes.

Ingredients you will need

Beef Cubes

Heat the oil in a Dutch oven over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.

Ingredients you will need

Curry Leaves

Onion

Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves.

Ingredients you will need

Cinnamon Stick

Cardamom Pods

Beef Cubes

Clove

Add the tomato paste and water and mix well.

Ingredients you will need

Tomato Paste

Water

Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.

Ingredients you will need

Curry Powder

Water

Meat

Equipment you will use

Frying Pan

Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

Ingredients you will need

Coconut Milk

Seasoning

Equipment

Dutch Oven

Frying Pan

Ingredients

Servings:

4strips

pandan leaf 1kilograms

beef stew meat, cut into 1 inch cubes 2Tbsps

cayenne pepper 1stick

(1 inch) piece cinnamon 237milliliters

thick coconut milk 8

fresh curry leaves 1Tbsp

curry powder, toasted 1inch

fresh ginger root - peeled, sliced and crushed 6cloves

garlic 4

green cardamom pods 1Tbsp

ground black pepper 1

onion, sliced 2teaspoons

salt 2Tbsps

tomato paste 3Tbsps

vegetable oil 237milliliters

water 4Tbsps

white vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lang & Reed Napa Valley Chenin Blanc. It has 4.5 out of 5 stars and a bottle costs about 30 dollars.

Lang & Reed Napa Valley Chenin Blanc

The Lang & Reed 2015 Chenin Blanc – Napa Valley has peach and tropical fruit that are immediately on the nose, with the necessary hint of honeycomb (the traditional varietal character), and a lesser expression of apple and citrus. On the palate, the aromas are mirrored and given an even stronger presence with yellow apple exotic citrus notes, which give it an accurate tartness. The texture is tender, and the flavors broaden with a touch of saline minerality, which leads into bright crisp acidity, adding to the wine’s refreshing character. It will blossom and gain in complexity with additional bottle time.