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Black beef curry (Sri Lanka)
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
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Step 1/ 4
- ⅓ tbsp ginger
- 1⅓ cloves garlic
- ⅓ onion
- ⅓ pandan leaf
- ⅓ sprig curry leaf
- ⅓ tbsp tamarind juice
Dice onions, crush ginger and garlic, prepare tamarind juice, pandan leaf and a sprig of curry leaves. Cut beef against the grain.
Step 2/ 4
- ⅔ tbsp coconut oil
- ⅓ cinnamon stick
- 1 cardamom pods
- 1 cloves
- ⅔ tsp raw curry powder
- ⅔ tsp roasted curry powder
- ⅓ tsp cayenne pepper
- ⅓ tsp cayenne pepper roasted
- ⅓ tsp black pepper
Heat coconut oil and fry ginger, onion, garlic, pandan leaf, curry leaves. After 2-3 min add cinnamon, cloves and cardamom. Then add curry powders, cayenne and pepper and mix, keep frying for 2 more minutes.
Step 3/ 4
- 166⅔ g beef tenderloin
- ½ tsp salt
- ⅛ tsp ground turmeric
- ⅓ tomato
Add beef to the curry base, stir-fry until fully coated and sealed. Then add tamarind juice. Mix with the beef and simmer for 2-3 min on medium heat, then add salt, turmeric and optionally one sliced tomato. Cover and simmer for 20min. Stir occasionally. After 20 min you should have a nice dark base for the curry gravy. While the curry simmers, peel and cube 3 small potatoes.
Step 4/ 4
- ⅛ tsp fennel seed (roasted and ground)
- ⅓ tsp lemon juice
- 133⅓ ml coconut milk
- 1 potatoes
Add the coconut milk, stir gently and bring to a boil. Then add potato cubes and simmer until gravy is thick and potatoes are done, about 10-15min. Finish by adding 1/2 tsp of roasted and ground fennel seeds and a teaspoon of lime juice. Serve with basmati rice or roti.
Enjoy your meal!
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