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Sri Lankan Beef Curry

sri lankan beef curry in a pot.
This slow cooked Authentic Sri Lankan Beef Curry with tender beef and a spicy gravy is so flavorful and delicious.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine Sri Lankan
Servings 6

Equipment

  • Heavy bottomed cooking pot

Ingredients
 

Marinate the beef

  • 2 pound beef
  • 3 tbsp curry powder
  • 2 tsp red chili powder
  • 1 tbsp white vinegar

Saute

  • 3 tbsp oil
  • 1 cup red onion chopped
  • 1 tbsp ginger garlic paste or 3 garlic cloves and 1" ginger minced
  • 2 green chilies
  • 1 sprig curry leaves
  • 1 cinnamon stick
  • 3 cardamom pods
  • 3 cloves
  • 1 cup tomato chopped
  • 2 tsp salt

Additional ingredients

  • 2 cups water
  • ¼ cup canned coconut milk
  • 1 tbsp tomato paste optional

Instructions
 

  • Cut the beef into 1.5" to 2" pieces. In a medium bowl, mix the beef with curry powder, chili powder. vinegar and salt. Let it marinate until you fry the onions and tomatoes.
  • In a heavy bottomed pot or a large skillet with a lid, heat the cooking oil. Once the oil is heated add cinnamon, 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 every now and then.
  • Add 2 cups of water, give everything a good stir and let it come to a boil. Cover the pot, turn the heat to medium and let it simmer for about 30 minutes.
  • Mix in coconut milk and tomato paste if using. Check and adjust seasoning. Cover and let it simmer for another 15 to 20 minutes until beef is tender.

Notes

  • Use fresh coconut milk (thick) or coconut milk powder dissolved in water instead of canned coconut milk. If using coconut cream, 1 or 2 tablespoon would do.
  • Substitute Sri Lankan roasted curry powder with 2 1/2 tbsp coriander powder, 1/2 tbsp cumin powder, 1 tsp black pepper powder. Add 1 tsp rice powder at the end of cooking to thicken the gravy.
  • Store leftover beef curry in an airtight container in the fridge for up to a week.
  • Reheat in microwave or on the stove top.

Nutrition

Calories: 509 kcalTotal Carbs: 9 gProtein: 27 gFat: 40 gSaturated Fat: 14 gSodium: 969 mgFiber: 3 gSugar: 3 gVitamin A: 490 IUVitamin C: 15 mgCalcium: 70 mgIron: 5 mgNet Carbs: 5 g
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