Sri Lanka Beef Curry

Recipe View Prepare the Beef: Rinse the beef cubes and pat them dry with paper towels. In a large bowl, create a marinade by crushing the garlic cloves into a paste and combining it with the crushed ginger, white vinegar, salt, black pepper, toasted curry powder, and cayenne pepper. Add the beef cubes to the marinade and toss to coat evenly. Allow the beef to marinate for at least 30 minutes, or up to a few hours for a more intense flavor. (30 minutes)

Recipe View Sauté Aromatics: Heat the vegetable oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the fresh curry leaves and pandan strips, allowing their fragrance to bloom in the hot oil. Stir in the sliced onions and cook, stirring frequently, until they soften and become translucent. (5 minutes)

Recipe View Brown the Beef: Add the marinated beef cubes to the pot and cook, stirring occasionally, until browned on all sides. This step helps to develop a rich, caramelized flavor in the curry. (10 minutes)

Recipe View Infuse with Spices: Stir in the cinnamon stick, green cardamom pods, and whole cloves, allowing their aromatic oils to release. Add the tomato paste and water, mixing well to combine all the ingredients. (2 minutes)

Recipe View Simmer to Tenderize: Bring the curry to a simmer, then cover the pot tightly with a lid. Reduce the heat to low and allow the curry to simmer gently for 1 1/2 hours, or until the beef is incredibly tender. Check the curry periodically (every 30 minutes) and add more water (up to 1 cup) as needed to prevent it from drying out or sticking to the pan. (90 minutes)

Recipe View Finish with Coconut Milk: Once the beef is tender, stir in the thick coconut milk and heat through gently. Be careful not to boil the curry after adding the coconut milk, as this can cause it to separate. Taste the curry and adjust the seasonings as needed, adding more salt, pepper, or cayenne pepper to suit your preferences. (5 minutes)