Sri Lankan Beef Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Additional Time
1 hr
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Total Time
2 hrs 5 mins
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Servings
5 servings
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Calories
472 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Sri Lankan
Sri Lankan Beef Curry
Description
The recipe begins by marinating beef chuck pieces with Sri Lankan curry powder and salt, allowing the flavors to penetrate the meat for at least an hour or up to 24 hours. The base is prepared by sautéing sliced onions, finely chopped garlic, ginger, curry leaves, and green chilis in coconut oil until translucent and fragrant. Curry powder and additional spices such as cinnamon, black pepper, and cayenne are added and briefly cooked to release their aroma before adding the marinated beef.
The beef cooks while absorbing the complex spices, developing slight caramelization for depth. Water and coconut milk are added, and the curry simmers gently until the beef is tender and the flavors meld into a rich sauce. The dish's heat level can be adjusted by the amount of cayenne and fresh chili used.
Sri Lankan Beef Curry is served as a main dish alongside rice or flatbread, ideal for those appreciating rich and spicy meat dishes. It can be made ahead for enhanced flavor and the leftovers repurposed in various dishes such as curried sandwiches or stir-fries.
Marinating or slicing the beef thinly speeds cooking and tenderizing. Using fattier cuts like sirloin can also yield tender results without extended cooking.
Ingredients
Beef marinade
- 1 kg beef chuck (2.2 lbs) cut into ¾ - 1 inch pieces
- ½ tbsp Sri Lankan curry powder
- 1 tsp salt sea salt
For the curry
- 1 - 2 tbsp coconut oil or any flavorless oil such as vegetable oil
- ½ onion sliced (or 1 small onion, medium
- 4 garlic or 5 - 6 small garlic cloves, finely chopped, cloves
- 1 ½ tbsp ginger finely chopped
- 8 - 10 curry leaves fresh or dried (or use 2 bay leaves)
- 2 green chilis or jalapenos, fresh
- 1 ½ tbsp Sri Lankan curry powder
- 1 tsp black pepper use less for a milder curry, ground
- 1 tsp cayenne pepper use less for a milder curry
- 1 tsp ceylon cinnamon ground
- salt to taste
- ½ cup water
- ½ cup coconut milk
Instructions
- Cut the beef into bite-sized pieces, and place it in a bowl. Add the salt and curry powder for the marinade, and mix. Let the beef marinate for at least one hour if you can, OR in the fridge overnight or up to 24 hours.
- Slice the onions. Finely chop the ginger and garlic. Slice the green chili either lengthwise or across. Remove the seeds and white pith if you prefer, to lessen the heat.
- Heat a large pot over medium high heat. Add the oil, and once heated, add the onion and saute for a few minutes until the onions start to soften.
- Add the garlic, ginger, curry leaves, and green chilis. Saute until the onions are translucent.
- Add the curry powder and saute for a few seconds until you can smell the spices.
- Add the rest of the spices, along with the marinated beef. Stir well to coat the beef with the spices.
- Saute the beef for about 15 - 20 minutes. Some caramelization on the meat pieces is ideal, but not necessary.
- Add the water and let it come to a boil. Add the coconut milk at this point, if you'd like the coconut milk to split in the curry. This enhances the flavor of the curry. Otherwise, leave out the coconut milk until towards the end of the cook time. This will yield a creamy curry sauce.
- Lower the heat to a simmer. Let the curry simmer (uncovered), for about 30 minutes. Stir regularly.
- Add a little more water, as needed, if the water is evaporating. You can also place the lid on the pot half way through the cooking time.
- When the beef is very tender (about 30 - 40 minutes of simmering), the curry is ready. Taste and season to your preference.
- If you didn’t add the coconut milk at the beginning, then add it towards the end of the cook time. Stir the coconut milk through the curry, and allow the curry to come back to a simmer.
- The curry is now ready. Let the curry preferably rest for about 30 minutes to let the flavors “mingle”. But it can also be served right away at this point too.
Make ahead tips / storing leftovers
- Store the curry in portions. Store enough for 1 meal, in separate containers. Curries can be stored in the fridge for up to 3 days, but avoid reheating and refrigerating multiple times.
- The curry will keep in the freezer for at least up to 2 months. Store in separate containers, so that you can thaw and reheat only what you need for one meal at a time.
Notes
- Marinating the beef enhances flavor but can be omitted if desired.
- Cutting the beef into thinner slices reduces cooking time and improves tenderness.
- Using marbled or fattier cuts like sirloin also makes the curry tender more quickly.
- Leftover curry can be repurposed into dishes like curried beef buns, curried grilled cheese, or kotthu roti substituting chicken with the leftover beef.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 5g | 2% |
| Protein | 40g | 80% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 634mg | 26% |
| Potassium | 793mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 277IU | 6% |
| Vitamin C | 34mg | 38% |
| Calcium | 65mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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