Black beef curry (Sri Lanka)

Step 1/4

• ⅓ tbsp ginger
• 1⅓ cloves garlic
• ⅓ onion
• ⅓ pandan leaf
• ⅓ sprig curry leaf
• ⅓ tbsp tamarind juice

Dice onions, crush ginger and garlic, prepare tamarind juice, pandan leaf and a sprig of curry leaves. Cut beef against the grain.

Step 2/4

• ⅔ tbsp coconut oil
• ⅓ cinnamon stick
• 1 cardamom pods
• 1 cloves
• ⅔ tsp raw curry powder
• ⅔ tsp roasted curry powder
• ⅓ tsp cayenne pepper
• ⅓ tsp cayenne pepper roasted
• ⅓ tsp black pepper

Heat coconut oil and fry ginger, onion, garlic, pandan leaf, curry leaves. After 2-3 min add cinnamon, cloves and cardamom. Then add curry powders, cayenne and pepper and mix, keep frying for 2 more minutes.

Step 3/4

• 166⅔ g beef tenderloin
• ½ tsp salt
• ⅛ tsp ground turmeric
• ⅓ tomato

Add beef to the curry base, stir-fry until fully coated and sealed. Then add tamarind juice. Mix with the beef and simmer for 2-3 min on medium heat, then add salt, turmeric and optionally one sliced tomato. Cover and simmer for 20min. Stir occasionally. After 20 min you should have a nice dark base for the curry gravy. While the curry simmers, peel and cube 3 small potatoes.

Step 4/4

• ⅛ tsp fennel seed (roasted and ground)
• ⅓ tsp lemon juice
• 133⅓ ml coconut milk
• 1 potatoes

Add the coconut milk, stir gently and bring to a boil. Then add potato cubes and simmer until gravy is thick and potatoes are done, about 10-15min. Finish by adding 1/2 tsp of roasted and ground fennel seeds and a teaspoon of lime juice. Serve with basmati rice or roti.

Enjoy your meal!