Sri Lankan Beef Curry

Name: Sri Lankan Beef Curry
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 tsp Buffalo Ginger; 1 tsp garlic powder; 2 tsp soy sauce; 2 tbsp Roasted Curry Powder; 1 tsp chili flakes or to taste; Salt to taste; 2 tsp lime juice; 1 Tbsp plain yogurt; 1 lb boneless beef (sirloin or bottom round work best), or sub cauliflower or a mix of root vegetables like rutabaga, carrots and turnips; ½ cup oil; 1 onion (sliced); 2 tomatoes (1 chopped, 1 sliced); 1 cinnamon quill; 5 cardamom pods; 2 cloves; ½ tsp Prasad’s Curry Leaf (or fresh curry leaves) (optional); 1 tsp Red River Coriander

Image of Sri Lankan Beef Curry — Photo by Hafiz, our partner farmer in Sri Lanka

Servings

Prep Time

15 minutes

Cook Time

50-60 minutes

"Beef curries hold a special place in the culinary traditions of Sri Lankan Muslims, often served during festive occasions, family gatherings, and Ramadan iftars. Often paired with parathas, string hoppers, or ghee rice, these curries are a true reflection of the community's love for bold and comforting flavors. Sri Lankan roasted curry powder, featuring coriander, cumin, fennel, and fenugreek seeds, adds a distinctive depth of flavor. Each bite delivers warmth and zest. Perfectly paired with freshly steamed rice, this curry is an authentic and satisfying culinary experience."

Author:

Recipe by Nabihah Packeer, sister-in-law of our partner farmer in Sri Lanka

Ingredients

For the marinade:

1 tsp Buffalo Ginger
1 tsp garlic powder
2 tsp soy sauce
2 tbsp Roasted Curry Powder
1 tsp chili flakes or to taste
Salt to taste
2 tsp lime juice
1 Tbsp plain yogurt

For the roast:

1 lb boneless beef (sirloin or bottom round work best), or sub cauliflower or a mix of root vegetables like rutabaga, carrots and turnips
½ cup oil
1 onion (sliced)
2 tomatoes (1 chopped, 1 sliced)
1 cinnamon quill
5 cardamom pods
2 cloves
½ tsp Prasad’s Curry Leaf (or fresh curry leaves) (optional)
1 tsp Red River Coriander

Directions

Cut the meat into small pieces and set aside in a bowl.
In a separate bowl add salt, soy sauce, ginger, garlic, oil, roasted curry powder, chili flakes, lime juice and yogurt.
Mix the meat pieces into the paste. Set the marinade aside.
Gently crush the cardamom, cinnamon quill and cloves.
In a pan, add oil, tomatoes, cinnamon, cardamom and cloves.
Mix it for a while and then add in the marinated meat.
Cook on medium heat for 5-10 minutes.
Add in a cup of water and continue to cook on medium heat.
Reduce the flame to low and cook for another 30 minutes or until meat is tender, stirring occasionally.
Add some more oil on top and cook for 10 minutes.
Finally, add sliced onions, curry leaves (if using) and sliced tomatoes and mix. Serve with rice.