Sri Lankan Beef and Potato Curry Recipe

Prep in:
10 mins
Cook in:
40 mins
Serves:
4
Per Serving %RI
KCAL 412 20%
Fat 17.6g 25%
Sat Fat 9.7g 48%
Salt 0.6g 10%
Sugar 4.9g 5%

Heat the oil in a heavy, lidded pan.

Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.

Add the remaining spices and cook for 30 seconds.

Add the onion, garlic and ginger, season well and cook for six to seven minutes. Add the beef and stir well. Tip in the chillies.

Add the coconut milk, bring to the boil, cover with a lid and simmer for 45 minutes, add the potatoes after twenty minutes. Just before serving, stir in the spinach leaves and lemon juice and taste the seasoning.

Serve with the coriander sprinkled over and a pile of warm chapatis

Feast your eyes on this exciting recipe video below and many other potato recipe videos on our video hub.

Ingredients

600g Roosters, cut into 2cm cubes

450g diced lean braising beef

1 large white onion, finely sliced

2 cloves of garlic, crushed

1 thumb of ginger, grated

2 green chillies, sliced (more if you like it hotter)

1 tin of light coconut milk

A large handful of baby spinach

Salt and pepper

Coconut or olive oil

A handful of coriander leaves and a squeeze of lemon juice to serve

For the spice mix:

1tsp turmeric

2tsp ground cumin seed

½tsp chilli powder

1 cinnamon stick

4 cardamom pods

4 cloves

12 fresh curry leaves

600g Roosters, cut into 2cm cubes 450g diced lean braising beef 1 large white onion, finely sliced 2 cloves of garlic, crushed 1 thumb of ginger, grated 2 green chillies, sliced (more if you like it hotter) 1 tin of light coconut milk A large handful of baby spinach Salt and pepper Coconut or olive oil A handful of coriander leaves and a squeeze of lemon juice to serve For the spice mix: 1tsp turmeric 2tsp ground cumin seed ½tsp chilli powder 1 cinnamon stick 4 cardamom pods 4 cloves 12 fresh curry leaves

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