Sri Lankan Beef Curry

The curry of my childhood, this delicious beef curry is cooked at least twice a week in my house and we love it. If you love Sri Lankan food, check my Sri Lankan chicken curry for another authentic curry recipe.

Each household has its unique way of cooking beef curry and though I learned different variations, this is my go-to recipe. Chunks of beef marinated in Sri Lankan roasted curry powder and slow cooked on low heat produces tender beef that has absorbed all the flavors and just melts in your mouth.

This beef curry is closest to what I grew up eating in Sri Lanka. It has been perfected over time. I took the liberty of adding a tablespoon of tomato paste to the curry as I find the fresh tomatoes these days lacks flavor. And it enhances the deep color of the curry without the need for copius amount of chilli powder.

The beef gravy or the curry sauce is so cherished in my house, it’s used to dress up rice and mop up roti or bread. Serve this beef curry with fluffy Basmati rice and Sri Lankan red lentil dal for a Lankan feast.

• Beef – I use stew beef.
• Oil – cooking oils like vegetable oil, coconut oil or light olive oil
• Onion – I prefer red onion but feel free to use white or yellow onion.
• Tomatoes – ideally roma tomatoes chopped.
• Garlic and Ginger – If you don’t have ginger and garlic paste, use 3 garlic cloves and 1″ ginger minced.
• Whole Spices – cardamom, cloves and cinnamon
• Roasted Curry Powder – Make my quick Sri Lankan Roasted Curry Powder for a flavorful curry.
• Red Chilli Powder – or cayenne pepper. For a less spicy version use Kashmiri chilli powder.
• Coconut Milk – I use full fat canned coconut milk. Fresh coconut milk or coconut milk powder dissolved in water works too. As for coconut cream 1 or 2 tablespoons, would be sufficient.
• Vinegar – white vinegar or coconut vinegar.
• Curry Leaves
• Green Chili
• Pandan leaves – optional but use couple of 2-inch pieces if you have them.

What’s The Best Beef For Curry?

This beef curry is very forgiving that most cut of beef can be used. Boneless beef cuts like sirloin, rib eye will cook faster and will produce tender succulent beef. These cuts are more expensive compared to cheaper cuts like stew beef which takes longer to cook.

Beef with bones is an excellent choice for a more flavorful curry as the bones flavor the broth. These take longer to cook but the end result is so worth it. Ensure the bones are only about 1/3rd of the 2 pounds beef used. If you’re cooking this curry, start it early or in the morning to be ready by lunch.

Sri Lankan Roasted Curry Powder

What makes this beef curry truly Sri Lankan is the curry powder used. Sri Lankan curry powder is made with a unique blend of roasted whole spices and curry leaves. It has roasted coriander seeds, cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, cardamom, cloves, cinnamon, black pepper and curry leaves ground to a fine powder.

Most of these spices are pantry staples in most South Asian households. You can easily find them in your local Asian grocery store. My recipe for Sri Lankan roasted curry powder is easy and quick to make within minutes. It also yields a small batch enough to make 2 to 3 curries so your curry powder is always fresh.

For ready-made Sri Lankan curry powder, Sri Lankan grocery stores are your best bet. Not every Indian or Asian store stocks the Sri Lankan curry powder and if you’re lucky you’ll find it stocked.

Substitutions For Sri Lankan Curry Powder

Here’s what you can use if you don’t have roasted curry powder on hand.

• 2 1/2 tablespoon coriander powder
• 1/2 tablespoon cumin powder
• 1 tsp black pepper
• To thicken the curry add 1 tsp of rice flour dissolved in some water towards the end of cooking.

The generic curry powders you find at stores can be substituted, but note that it won’t be an authentic dish anymore.

In a heavy bottomed pot or a large saucepan with a lid, heat the cooking oil on medium heat. Once the oil is heated add cinnamon stick, cloves, cardamom, curry leaves and onions. Cook until onions turn slightly brown stirring occasionally.

Add ginger garlic paste (or minced ginger and garlic) and fry until the raw smell disappears. Pour in the chopped tomatoes and cook for a minute or two.

Next, add the marinated beef to the pot and let it cook for a couple of minutes stirring occasionally.

Add 2 cups of water, give everything a good stir and let it come to a boil over medium high heat. Cover the pot, turn the heat to medium or low and let it simmer for about 30 minutes.

Mix in coconut milk and tomato paste if using. Check and adjust seasoning to taste. Cover and let it simmer for another 15 to 20 minutes until beef is tender and the gravy is thick.

Can I Cook Beef Curry Without Coconut Milk?

Yes, you absolutely can. Not everybody wants to use coconut milk or might avoid it for health reasons. You can still make an authentic and delicious curry without coconut milk.

Just skip the coconut milk and simmer until the beef is tender.

How To Serve Beef Curry

This beef curry goes well with a lot of side dishes.

• White Basmati rice, dill rice or string hoppers would be excellent rice options. Toasted bread or any flatbreads like roti, parotta (paratha), coconut roti is great to scoop up the gravy or the curry sauce. Don’t forget the dal or parippu if you want to serve it the Lankan way!
• This beef curry can also be used to make the famous Sri Lankan street food, kottu roti.
• Don’t limit this curry to rice and bread, add it to vegetables side dishes like mashed potatoes.
• Serve the curry with cauliflower rice or mashed cauliflower for a low carb diet.

Storing and Reheating

The best thing about this beef curry is it stores well in the fridge. Store leftovers in an airtight container and keep it in the fridge for up to a week.

I find it easier to reheat the curry in microwave for a minute or two. Add a tablespoon of water to the curry if it’s thick. You can also reheat the curry on the stove until warm.

How To Make Beef Curry In Pressure Cooker or Instant Pot

Slow cooking the beef curry is the traditional way. If you’re pressed for time, cook the curry in the pressure cooker or Instant Pot. The pressure cooker makes a decent beef curry but I find the flavor lacks depth.

To pressure cook, you need less liquid as it releases water.

To cook the beef curry in a pressure cooker or instant pot

1. Heat oil in the cooker and cook the whole spices, curry leaves and onions until onions are slightly browned.
2. Saute ginger garlic paste until the raw smell disappears. Add the chopped tomato and cook for a minute or two.
3. Add the marinated beef and cook, stirring occasionally for about 2 minutes.
4. Add 1 cup of water, coconut milk and tomato paste.
5. Cover with the lid and pressure cook for 20 minutes for boneless beef and 30 minutes for beef with bones.