Sri Lanka Beef Smore Stew
Submitted by trvlgenie1
Fragrant Sri Lankan beef curry slow-simmered in coconut milk with cardamom, cinnamon, lemongrass, and fenugreek creates complex island flavors.
YIELD
6 servingsPREP
25 minCOOK
1 hrsREADY
1 hrsThis is curry with serious depth.
Sri Lankan spice combinations differ from Indian curries, leaning heavily on roasted coriander, fennel, and the distinctive perfume of curry leaves and lemongrass.
Thin coconut milk tenderizes the beef during the long simmer, then thick coconut milk enriches the sauce at the end.
The final fry in oil before serving creates caramelized edges on the meat that add textural contrast to the silky gravy.
Kitchen Tips
- Use beef chuck or stewing beef that benefits from long, slow cooking
- Don’t skip the final frying step; it’s traditional and adds incredible flavor
- Serve with rice or roti to soak up every drop of that fragrant sauce
Ingredients
Directions
Wash the meat and prick it all over with a skewer or fork.
Chop the onion, garlic, ginger and tomatoes.
Crush the cloves and cardamoms.
Place the meat in a pan and pour the thin coconut milk over the top of it.
Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chile powder, paprika powder and vinegar.
Mix spices into meat and milk and bring to the boil.
Simmer gently until the meat is tender, approximately 1 hour.
Pour in the Coconut milk, thicken and cook for a further 15 minutes.
Pour the gravy into a bowl.
Add the oil to the pan and fry the meat until browned.
Pour the gravy back into the pan, bring back to the boil, then discard the cinnamon stick.
Remove the meat to a carving board, cut into slices and serve with the gravy.
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