Sri Lanka Beef Curry

This beef curry uses roasted curry powder.

The ingredient of Sri Lanka Beef Curry

1. 3 pounds beef stew meat, cut into 1 inch cubes
2. 6 cloves garlic
3. 1 (1 inch) piece blithe ginger root - peeled, sliced and crushed
4. 3u2009u00bd tablespoons white vinegar
5. 2 teaspoons salt
6. 1 tablespoon ring black pepper
7. 1 tablespoon curry powder, toasted
8. 1u2009u00bd tablespoons cayenne pepper
9. 3 tablespoons vegetable oil
10. 8 blithe curry leaves
11. 4 strips pandan leaf
12. 1 onion, sliced
13. 1 (1 inch) piece cinnamon fasten pin
14. 4 green cardamom pods
15. 2 total cloves
16. 2 tablespoons tomato glue gum
17. 1 cup water
18. 1 cup thick coconut milk

The instruction how to make Sri Lanka Beef Curry

1. Rinse the beef and pat dry. Crush the garlic cloves into a glue gum and enlarge it subsequently the crushed ginger. amass the vinegar, salt, pepper, roasted curry powder, and cayenne. mixture combination in the beef cubes and toss to coat. Set aside for 30 minutes.
2. Heat the oil in a Dutch oven over medium heat. amass the curry leaves and pandan strips. excite in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, practically 5 minutes.
3. Mix in the beef cubes and cook until browned all but all sides, nearly 10 minutes. rouse in the cinnamon stick, cardamom pods, and cloves. Add the tomato glue gum and water and amalgamation well.
4. Simmer, covered, more or less low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to mount up more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
5. ensue the coconut milk and heat through. Taste and accustom yourself the seasonings before serving.

Nutritions of Sri Lanka Beef Curry

calories: 626.8 calories
carbohydrateContent: 7.5 g
cholesterolContent: 147.9 mg
fatContent: 45.1 g
fiberContent: 2.1 g
proteinContent: 46.7 g
saturatedFatContent: 19.4 g
servingSize:
sodiumContent: 728.5 mg
sugarContent: 1.9 g
transFatContent:
unsaturatedFatContent: