3 cups of thin coconut milk(how-to make, written above)- can increase as per your need to 4-5 cups. try cooking rice with pandan leaf or tempering onions, it adds a unique but flavor but the aroma is what makes the pandan leaf so special. Calories: 725Total Fat: 52gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 134mgSodium: 540mgCarbohydrates: 19gFiber: 4gSugar: 9gProtein: 45g It’s free and on the blog, for you to try anytime. Heat the oil in a frying pan over a high heat and then add the steak and brown for 2-3 minutes. I like to use my hands to massage the yogurt into the beef. So the culprit would be the mustard seeds. I would appreciatte  if you only share the link rather than the full recipe. Learn how your comment data is processed. The seasonings are Indian, rather than traditional casserole seasonings, so it can't be that. A pinch of that, a dash of this, mixing of ingredients using hands that need no measuring cups. Slow cooked chunks of tender beef in a rich and spicy sauce served over a bed of rice. All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I had a few readers asking me how to do it. Thank you for the amazing recipe. as you are using the thin milk to mostly cook and bring the need to a tender texture. regards It's a good ideas to check on it a couple of times in the last hour or so of cooking to ensure it doesn't cook dry. each of ground cumin, ground coriander and garam masala. All images and text on this website are protected by copyright. if you are doubling to 1 kg. 2 tablespoon red chilli powder increase by another 1 tablespoon(the level of spice you add is up to you but if you want less spice just add only 1 teaspoon). 1 tablespoon of minced garlic Thank you and blessings. Learn how your comment data is processed. if using tamarind pods 1 and 1/2 teaspoon soaked in 1/2 cup of water and if you are using tamarind paste 1 tablespoon and 1/2 teaspoon more. Cover the pan with a lid(not completely though) and let the beef simmer for 45 minutes to 1 hour until the thin milk is reduced completely. Thanks and regards 1 tablespoon of minced ginger Your email address will not be published. 5-6 tablespoons of oil (sometimes it’s just the cut of the meat or the way you cut the meat that will cause the meat to toughen if this happens just add another cup of water and let it simmer longer until the meat is soft).Pour in the thick coconut milk, remove the lid and let the curry simmer over low heat for a further 20-30 minutes or until the gravy thickens and you will notice dots of oil appear on the surface of the gravy.Taste and season the gravy if necessary.Serve warm with your favorite dishes or you can try my Sri Lankan meal plan-1.How to double the beef curry is mentioned on the recipe card under notes. Perhaps you mistook me for the other Sarah that recently commented and might have deleted my comment/question. Learn how your comment data is processed. Loved it! Mix all the ingredients well with the beef until the spices are completely coating them. J. I am very interested in trying out this recipe. Organic Turmeric Root Powder - 8oz Resealable Bag - 100% Raw w/Curcumin From India - by Feel Good Organics “When I say tamarind I’m referring to paste which includes the seeds as well, not the block type. It makes the chunks of beef so incredibly melting tender when it is cooked on low for 8 hours and when cooked in a spicy tomato curry sauce, it takes on so much flavour. No kids performing made-up shows. One of the special things she did for me was, always saving a small bowl of her sweet and spicy mango curry. The only change I made was a bit less chilli powder and no green chillies. It’s why I call it a slow-cooked beef curry. Personally, I like cooking on low so the meat is moist, juicy and fork-tender. J. Hi Claudia, I just made this curry tonight and did not like how it turned out. But thank you so much for the amazing recipe. It's just really good food! It's fine to leave a little in there though. First read the recipe instructions, then come back here to read the method she explained so you have a clear idea. This is my new go-to. I wont be missing my mums curry for awhile now. Another great way to adapt this beef curry is to stir in some spinach about 10 minutes before it is cooked. ","author":{"@type":"Person","name":"jehan yusoof"},"datePublished":"2018-11-09","recipeYield":4,"description":"Slow-cooked Sri Lankan beef curry.\u00a0This beef curry recipe is handed down by my grandmother.\u00a0\n\nAn authentic Sri Lankan Moorish-style curried beef recipe.\n\nIt\u2019s all about slow cooking the beef in spices and coconut milk, giving it the most delicious texture and taste. Serving Size: 1 Stir and combine all the ingredients in the pan with the beef. Hoping that this time I receive a response! This Slow Cooker Beef Curry is an easy and comforting meal with a kick of spice. You can use roasted curry powder for this recipe. Bring to a simmer, then transfer to your slow cooked and cook on high for 3-4 hours or low for 5-6 hours. Glad you made and love my grandmother’s beef curry. Each recipe on this blog has been written with great care and love towards readers who want to cook food for their families. yes, there might have been confusion. Hope this helps and you are most welcome. Thank you for trying out my grandmother’s recipe. I just made this curry tonight and did not like how it turned out. Thanks. I used to think, maybe it was magic, the”miris gala” and firewood stove were the tools of her trade. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible. It's made with spices you probably already have in your cupboard and it freezes really well too, so you can have leftovers for meals in the week.You can make this "fakeaway" as spicy or as mild as you like too. Instructions Tamicon Tamarind Paste 200 Grams (7 Ounces) Thank you for your support! If you still can’t find roasted curry powder, use the generic curry powder found in many stores and dry roast it over very low fire for 5-10 seconds. Reduce heat to low and add mustard(1/4tsp), fenugreek(1tsp), onions, green chilies, cinnamon(1-2inch), cardamom(4), ginger and garlic paste(1tbs each). Required fields are marked *. they are mainly used for cooking. Just make sure it cools fully before freezing.It will keep in the freezer for up to 3 months, or you can keep it in the fridge for 2-3 days.

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