I'm From Where the Beef Is Inevitable

Slow-cooked Sri Lankan beefiness curry. At present you can make it as a slow cooker beef back-scratch as well.

The best beef curry recipe you will always make!

This beef curry recipe is handed down past my grandmother.

An authentic Sri Lankan Moorish-style back-scratch beef cooked in coconut milk.

It's all about tiresome-cooking the beef in spices and coconut milk, giving it the most delicious texture and taste.

This recipe has been tried by many readers and has never failed them!

And so if you are looking for a succulent kokosnoot beef curry to impress your guests, this Sri Lankan meat dish should practice it and I hope it will be the best beef curry you lot've always fabricated.

Making the best authentic beefiness curry takes a lot of patience .

Before y'all begin, there'southward one thing you should know,

If yous want a tasty beef curry, it takes time.

Fourth dimension to build up the flavours, time for the coconut milk curry sauce to soak upwardly the flavours, and time for the beefiness to turn tender.

This is one of those beefiness curry recipes that can't be rushed.

Yous need at to the lowest degree two hours(rounding up the number here)for the beef to cook into that perfect consistency of tender meat and a thick beefiness gravy to die for.

It's why I call it a slow-cooked beef curry.

So if you are planning to serve lunch between 12:30 -1:30 p.m then I would suggest that you at least starting time at 9:45-ten:00 am.

This will give the beef back-scratch enough stove time for the beef to cook well and reach that perfect thickness.

This authentic beef curry is dedicated to my grandmother.

The merely fluff and non-relevant function yous'll read on this beefiness curry post.

And then if you are in a bustle skip this function.

This is my grandmother's recipe and information technology won't be right if I don't dedicate a part of this recipe postal service to her.

These are my words and thoughts dedicated to her in appreciation of all the food she's made for me throughout the years.

She cooked food that turned into the most delicious meals I've always had the privilege to taste and experience in my youth.

I'one thousand not referring to elaborate dishes, modest portioned works of fine art that seem to exist the norm on your screen.

I'thousand writing about uncomplicated home-cooked food that satisfies your soul.

The magic in her hands…..

I used to recall, perchance information technology was magic, the"miris gala" and firewood stove were the tools of her trade.

Her blackness, seasoned pans were the cauldrons in which her brews were fabricated.

A pinch of that, a dash of this, mixing of ingredients using easily that need no measuring cups.

Homemade spices, paw-squeezed kokosnoot milk were the ultimate ingredients to creating wonderful food that to me, at to the lowest degree was an otherworldly experience.

Perhaps it was magic, maybe y'all needed to be born with a special kind of skill that made people fall in love with food or perhaps information technology was the fact that her food was merely made with a lot of love and care.

A special kind of dearest that can only be felt by the wonderful food she cooked.

It was unconditional beloved through nutrient.

The memories…

I dearest her food although I oasis't enjoyed one of her meals for a long fourth dimension, some of the nutrient here is mostly her influence on me and my memories of enjoying them.

One of the special things she did for me was, always saving a small bowl of her sweet and spicy mango curry.

In a house full of constantly hungry people, it wasn't the easiest affair to exercise only she and my mama managed to hide and save a few, mind you, they did this every fourth dimension she made the dish.

If that isn't a special kind of love, I don't know what is.

I want my kids to savour the nutrient I grew up with, I want them to remember tastes, for this purpose, I make sure to create sure dishes with the exact tastes I grew up with(at least I endeavour to).

Ane of her best dishes was this Tedious cooked beef curry, I mean it literally is still the best I have ever tasted.

First, she'll have 2 large bowls of thick and thin milk prepared, the beef will go into a very large pot with all the spices and cooked over a woods fire stove.

The beauty of this Sri Lankan beef curry is that it'south just so bawdy, and tender and the spices are balanced to perfection(have I mentioned, that I thought she had hands that created magic?)

Then here's a special recipe post defended to my grandmother, aachipochi to my kids, the cranky quondam lady who has a special place in my eye.

Tips to cook the Sri Lankan ho-hum-cooked beefiness curry.

• Have all the ingredients ready before yous start making the beef in coconut curry.

• Choose the best cutting of beef to brand this Sri Lankan back-scratch. topside, rump steak are some of the choices out at that place.

• Make sure to cut the meat confronting the grain.

• Make sure the spices are fresh.

• Practice non increment the oestrus to blitz the process of making the beef curry.

• Read how to make thin and thick coconut milk.

• Read the reader'south suggestion beneath to make the Sri Lankan curry recipe with less kokosnoot milk.

How to make thin and thick coconut milk for the beef curry.

Using liquid coconut milk.

Packed liquid coconut milk is always preferable.

For thin milk just add 1/2 cup of the thick milk from the bundle to 2 and i/2 loving cup of water.

For thick milk, use the coconut milk from the package without diluting it with water.

Using coconut milk pulverisation.

To make thin milk add together 1 and one/two tablespoons of coconut powder to 3 cups of water.

To brand thick milk add four tablespoons of coconut powder per cup of water.

Can I cook the beef curry without whatsoever kokosnoot milk due to health issues?

You can, one of my readers sent me the method on how to practise it.

Outset, read the recipe instructions, and so come up back hither to read the method she explained and then you have a articulate idea.

"and so this is what I did….. followed your recipe simply didn't add kokosnoot milk. didn't make whatever adjustments to the recipe. followed your footstep by step.

just shut the lid and as instructed by yous cooked on medium rut for virtually 35 minutes. then checked if there was plenty water and added a bit of water to cook until the beef was soft.

one time the beef was cooked, opened the lid and put the pot on a very very low flame. so for a healthier pick, II added water instead of coconut milk. the gravy became thick when I added tamarind".

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Reader questions/reviews about the slow-cooked beef back-scratch.

• "When you lot refer to tamarind is it the block kind or the straight from a pod? If I utilize the paste exercise I reduce the amount? When you phone call for 1 tablespoon of tamarind, is this the same every bit ane tablespoon of paste?"

• 

  tamarind pods with seeds soaked in water

• 

  tamarind paste

My answer,

"When I say tamarind I'k referring to paste which includes the seeds likewise, not the block type.

Yes, when I say 1 tablespoon it is both for tamarind block paste or pods. Information technology would exist the aforementioned quantity.

BUT the tamarind amount mentioned hither is for 700g or 1kg beef.
If you are using less meat, say 500g then reduce tamarind paste to i/2 tablespoon".

• Just in case I won't be able to find the tamarind paste, are in that location other substitutes available, such equally vinegar?

My Answer

Tamarind not only gives actress gustation to the meat but the main purpose is to tenderize the meat every bit well.

Please don't utilize vinegar, I think lime juice is a better option, OR y'all can cook without it just utilize the salt sparingly but a tiny pinch more.

• Would it be possible to know what curry pulverization you lot used? Is information technology Sri Lankan commercially bought unroasted curry powder/roasted curry powder/ Jaffna curry powder or ane of your own special blends?

My respond.

You tin can use roasted back-scratch pulverization for this recipe.

living outside of the country you might non be able to find roasted curry powder(cheque out any Sri Lankan stores or aisle where you lot volition find Indian spice.

If you still tin't detect roasted back-scratch powder, use the generic curry powder establish in many stores and dry out roast it over a very low fire for 5-10 seconds.

Non the aforementioned curry powder but will make a good substitute.

• I just made this back-scratch tonight and did not like how it turned out. The 2 green chilies I used to marinade the meat have overpowered the back-scratch and made it bitter. What did I do wrong?

My answer.

Green chilies do not brand a curry bitter but will only brand it spicier.

The only ingredient that will add some kind of bitterness would exist if you temper or cook the mustard also long.

So I'm guessing either you tempered the mustard too long to the betoken of it turning bitter or kept cooking the mustard over high heat until it burned.

In fact, hither's what I have mentioned, "Follow the given order of adding ingredients, it'southward of import to maintain depression heat so the mustard seeds don't fire too quickly and turn biting".

Slow cooker beef curry

How to cook the beefiness curry on a slow cooker as per reader.

For those of yous interested, I followed the instructions all the manner until the point where you add the coconut milk, but instead of putting information technology in the pan I tipped everything into the wearisome-cooker including the kokosnoot milk, and cooked it on low for nigh iv.5 hours.

I fabricated a rouble batch with large pieces of bone-in lamb instead of beefiness (it's what I had on hand) then adjust the fourth dimension for your own recipe appropriately.

I cooked it for my Sri Lankan friend who just about teared up, and said it reminded him of his own grandma's cooking.

The meat was So soft and tender and the smell alone was just wonderfully hearty and circuitous. This is my new go-to. Thanks!

• But made your beef curry, without chillies and back-scratch leaves since they are difficult to observe where I'1000 studying.
  And I must say, it tastes only like authentic home-cooked Sri Lankan curry.

• Made this yesterday and my husband of Sri Lankan descent absolutely loved it!
  It was my first fourth dimension using pandan leafage in the back-scratch.
  I used flank steak and added potatoes. Served it with store-bought roti canai.

More than beef curry recipes!

• Thick beef curry cooked without curry powder.(my mother-in-law'due south hamlet-fashion beefiness curry)

• Spicy Sri Lankan devilled beef.

• Indian beefiness korma.

• Indonesian beef rendang.

• Sri Lankan beef meatball curry.

• Slow-cooked Indian beef and spud curry.

Utensils/appliances needed.

It's a one-pot meal, preferably a clay pot would be ideal, if you tin can't find i then apply a wok.
I prefer to use a wooden spoon ALWAYS to avert scraping the pans.,

Storing- once cooled identify in a pyrex dish, and cover with a hat.

Y'all can apply plastic containers but delight be enlightened with all that curry powder, information technology'southward inevitable that these containers will yellow with back-scratch stain.

Yous can refrigerate information technology for up to 2 days.

Freezing– once cool, cover the container and freeze. tin can be kept for upward to ii weeks.

Heating-remove from the freezer, let it rest to room temperature, transfer to a cooking pan and warm the back-scratch using boring-medium heat.

Stop food waste matter by Usually, I end upwardly with a lot of gravy with all the tender beefiness pieces missing.

You lot tin can driblet a few eggs and poach them to make a curry version of shakshouka.

Make a Sri Lankan kokosnoot sambol and a few toasted slices of staff of life with the beefiness gravy to make a elementary breakfast.

RECIPE DIFFICULTY-Lilliputian Intendance IS NEEDED

How to melt a beef curry

The ingredients mentioned beneath employ standard measuring cups and spoons.

Ingredients to make the beef curry

500g of skillful Beef(cut into required size)
To marinate
2 tablespoons of red chilli pulverisation

1 teaspoon of turmeric

ane and 1/2 tablespoon of coriander powder(apply my coriander powder recipe)

1 teaspoon curry powder

i tablespoon of tamarind with pods(soaked in 1/2 a cup of warm h2o, if you using tamarind paste, 1 tablespoon)

ane/ii to 1 teaspoon of Salt

one/two a teaspoon of Sugar

2 big onions sliced fine

2 large dark-green chillies

1 medium-sized love apple chopped(optional)

For tempering

5-6 tablespoons of oil

A handful of curry leaves

A large piece of Pandan leaf

1/four teaspoon of mustard seeds

1 teaspoon of fenugreek seeds

1-two inch piece of Cinnamon

4 slightly bruised Cardamom

ane tablespoon of minced ginger

1 tablespoon of minced garlic

3 cups of sparse kokosnoot milk(how to make, written above)

1/ii to 1 cup of thick milk(i/ii a cup of kokosnoot milk if you desire less gravy, 1 cup if you want more gravy)

Method

Before y'all begin making the beefiness curry, chop, slice, and accept all the ingredients ready.

Marinade for the beef back-scratch.

Place the beef in a large bowl, add chilli powder(2 tbs), turmeric(1tsp), coriander(1and i/2tbs), curry powder(1 tsp), tamarind juice(1tbs), salt, saccharide(1tsp), a few slices of onions, light-green chillies and lycopersicon esculentum(optional)to the beef.

Mix all the ingredients well with the beef until the spices are completely blanket them.

Using your hands is preferable simply if yous are sensitive to red chilli, I would suggest using dispensable gloves(yous have been warned).

Let the beef marinate for 12-xv minutes.

How to cook the coconut milk beefiness curry.

Identify a large pan(a clay pot if you can find 1)over a depression-medium fire.

Let the pan heat for a few minutes. 1-2 minutes.

Pour in the oil and go out it to heat for a few seconds, then add the curry leaves and pandan leaf.

permit them cook until they sizzle while releasing their odor. 2 minutes.

Reduce rut to low and add mustard(ane/4tsp), fenugreek(1tsp), onions, green chillies, cinnamon(i-2inch), cardamom(4), ginger, and garlic paste(1tbs each).

Follow the given club of adding ingredients, it's important to maintain low heat so the mustard seeds don't burn down too quickly and turn bitter.

Make certain yous are constantly mixing the ingredients and temper until onions turn slightly brown.

One time the tempering is washed, add the marinated beef(500g) to it.

Stir and combine all the ingredients in the pan with the beef.

Increase heat to medium and cook till the liquid from the beef and tamarind turn into a thick sauce.

Constantly stir.

five minutes afterward, reduce the estrus to low and pour in the thin milk(3 cups) into the pan.

Cover the pan with a lid(not completely though) and let the beefiness simmer for 45 minutes to 1 hour or until the thin milk is reduced completely.

Check if the meat is tender before following the next step.

(sometimes it'south just the cut of the meat or the way you cutting the meat that will cause the meat to toughen if this happens merely add another cup of h2o and permit it simmer longer until the meat is soft).

Pour in the thick coconut milk, remove the chapeau and let the back-scratch simmer over low heat for a further 20-30 minutes or until the gravy thickens.

You volition notice dots of oil appear on the surface of the gravy.

Sense of taste and season the gravy if necessary.

Serve warm with your favourite dishes or you tin effort my Sri Lankan repast plan-one.

How to double the beef back-scratch is mentioned on the recipe card nether notes.

• As one of my readers suggested, you lot can make this beef back-scratch in a slow cooker, I have added the details on the recipe card below under notes.

If you love this recipe then I'm sure yous'll love my mother-in-law'due south village-style beef back-scratch(shown below) which is cooked only in kokosnoot milk and does not need any blazon of curry powder. the link is given above.

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Instructions

1. Before you begin making the beef curry, chop, slice and have all the ingredients ready.

How to marinate the beef.

1. Place the beefiness in a big bowl, add together chilli powder(2 tbs), turmeric(1tsp), coriander(1 and 1/2tbs), back-scratch powder(1tsp), tamarind juice(1 tbsp), salt, sugar(1tsp), a few slices of onions, greenish chillies and tomato(optional)to the beefiness.
   
2. Mix all the ingredients well with the beef until the spices are completely blanket them.
   
3. Using your hands is preferable but if you are sensitive to ruddy chilli, I would suggest using disposable gloves(you have been warned).
   
4. Let the beef marinate for 12-15 minutes.

How to cook the beef curry.

1. Place a big pan(a clay pot if you can find one)over a depression-medium fire.
   
2. Allow the pan heat for a few minutes. 1-2 minutes.
   
3. Pour in the oil and leave it to heat for a few seconds, then add the back-scratch leaves and pandan leafage.
4. let them cook until they sizzle while releasing their aroma. two minutes.
   
5. Reduce estrus to low and add mustard(one/4tsp), fenugreek(1tsp), onions, dark-green chillies, cinnamon(one-2inch), cardamom(4), ginger and garlic paste(1tbs each).
   
6. Follow the given order of adding ingredients, it'southward of import to maintain low estrus so the mustard seeds don't fire likewise quickly and turn bitter.
   
7. Make sure you are constantly mixing the ingredients and temper until onions plough slightly brown.
   
8. One time the tempering is done, add the marinated beef(500g) to it.
   
9. Stir and combine all the ingredients in the pan with the beef, increase heat to medium and cook till the liquid from the beefiness and tamarind plow to a thick sauce.
10. constantly stir.
    
11. five minutes later, reduce heat to low and pour in the thin milk(3cups) to the pan.
    
12. Embrace the pan with a lid(not completely though) and let the beef simmer for 45 minutes to 1 hour until the thin milk is reduced completely. cheque if the meat is tender earlier following the next step.
    
13. (sometimes it'due south just the cutting of the meat or the way yous cut the meat that will crusade the meat to toughen if this happens just add another cup of h2o and let it simmer longer until the meat is soft).
14. Pour in the thick coconut milk, remove the lid and let the curry simmer over depression heat for a further twenty-30 minutes or until the gravy thickens and you lot will notice dots of oil announced on the surface of the gravy.
15. Taste and season the gravy if necessary.
16. Serve warm with your favourite dishes or you lot can try my Sri Lankan repast plan-1.

How to double the beef curry is mentioned on the recipe card nether notes.

If you dear this recipe then I'm certain you'll love my female parent-in-laws' hamlet-way beef curry which is cooked only in coconut milk and does not demand any type of curry powder. the link is given higher up.

Made this recipe?

Delight don't forget to rate the recipe on the recipe card then other readers detect it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Notes

HOW TO Brand THIN AND THICK COCONUT MILK IF YOU ARE USING Coconut MILK POWDER.

You might find prepackaged coconut milk available in supermarkets and is preferable for the recipe. if you don't find them you lot tin utilise coconut milk powder.

To brand thin milk add together 1 and 1/2 tablespoons of kokosnoot powder to 3 cups of water. to make thick milk add iv tablespoons of kokosnoot powder per cup water.

How to cook the beef curry on a slow cooker as per reader.

I made this recipe in a tedious-cooker and it was the best curry I've ever had!

For those of you interested, I followed the instructions all the style until the point where y'all add together the coconut milk, but instead of putting it in the pan I tipped everything into the slow-cooker including the coconut milk and cooked information technology on low for almost 4.5 hours.

I fabricated a rouble batch with large pieces of bone-in lamb instead of beef (it's what I had on hand) so suit the fourth dimension for your own recipe accordingly.

I cooked it for my Sri Lankan friend who just nearly teared upwardly, and said it reminded him of his own grandma'south cooking.

The meat was SO soft and tender and the smell alone was just wonderfully hearty and circuitous. This is my new go-to. Cheers!

How to double this beef curry.

I've given the recipe for 500g of beef. if yous are doubling to 1 kg. Increase equally mentioned below.

To marinate

2 tablespoon red chilli pulverization increase past some other one tablespoon(the level of spice you lot add is upwards to you just if you want less spice but add merely 1 teaspoon).

one teaspoon turmeric increment to i and 1/2 teaspoon

1 1/2 tablespoon coriander powder increase to 3 tablespoons

ane teaspoon curry powder increment by 2 teaspoons

1 tablespoon of tamarind with pods(soaked in ane/two cup warm water, if you are using tamarind paste, 1 tablespoon)

if using tamarind pods 1 and ane/2 teaspoon soaked in one/2 loving cup of water and if you are using tamarind paste 1 tablespoon and 1/two teaspoon more.

Salt 1/2-1 teaspoon_taste and increment as per your need

ane/2 teaspoon of sugar increase to 1 tablespoon

two big onion finely sliced- no need to increase

2 large green chilies-no demand to increase

1 medium-sized tomato plant chopped(optional)-if using tomato brand it a large one

For tempering

v-half-dozen  tablespoons of oil- only increase be 2 more tablespoons if y'all run into the ingredients sticking to the pan or you are unable to temper the ingredients with the oil corporeality mentioned here.

A handful of back-scratch leaves-no need to increment.

a big piece of pandan leaf-2 pieces that are 2-three inch long will do

1/4 teaspoon of mustard  seeds increase to ane teaspoon

one teaspoon of fenugreek seeds increment to 1 and 1/2 teaspoon

2-inch piece of cinnamon

4 slightly hobbling Cardamom increase to 6

1 tablespoon  of minced ginger increment by another 1/2 teaspoon to the original amount

1 tablespoon of minced garlic increase by another 1/two teaspoon to the original amount

iii cups of sparse kokosnoot milk(how-to make, written in a higher place)- tin increase as per your demand to iv-v cups. as you are using the thin milk to generally melt and bring the demand to a tender texture.

1/2 to 1 cup of thick milk(one/2 loving cup of kokosnoot milk if you desire less gravy, 1 cup if you want more than gravy)- increase by 1/2 cup if you need more gravy.

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Nutrition Data:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 725 Total Fat: 52g Saturated Fat: 17g Trans Fatty: 0g Unsaturated Fat: 30g Cholesterol: 134mg Sodium: 540mg Carbohydrates: 19g Cobweb: 4g Carbohydrate: 9g Protein: 45g

Diet facts are an estimate and non guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Each recipe on this blog has been written with slap-up care and dearest towards readers who want to melt nutrient for their families. It'southward free and on the blog, for you to endeavour anytime.

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Source: https://www.islandsmile.org/sri-lankan-beef-curry-slow-cooked/

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