A lovely dark beef curry from Sri Lanka with a depth of flavour you’ll love. Use gravy beef,
topside, or chuck steak and don’t skimp on the Sri Lankan Roasted Curry spices or chillies if you
want an authentic Sri Lankan curry!
800g gravy beef or similar
2 tsp cracked black pepper
1½ tsp salt
1 tbsp vegetable oil
1 tbsp butter or ghee
2 onions finely chopped
4 cloves garlic, crushed
1 tbsp ginger, finely chopped
3 tbsp Spice Fusion Sri Lankan Roasted Curry blend
2 tsp brown mustard seeds
1 tbsp vinegar
½ cup water
3 tbsp tomato paste
2 green chillies, finely chopped, optional
Chop beef into large chunks, place in a glass bowl, add salt and pepper; mix thoroughly and set aside.
Heat oil and butter or ghee in heavy based saucepan; add garlic, ginger and onions; cook until onions
are just turning golden.
Add Sri Lankan Roasted Curry and mustard seeds and cook for 2-3 minutes, stirring constantly.
Add vinegar and stir through.
Add meat, then tomato paste, water and chillies, if using; stir to combine.
Heat to boiling, then reduce heat and simmer, covered, for about 2 hours or until meat is very tender.