Ingredients for Harak Mas Curry Sri Lankan Beef Curry
- 1 lb beef
- 4 tbsp ghee
- 2 large onions
- 2 tbsp fresh ginger
- 4 garlic cloves
- 4 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp black mustard seeds
- 1 tsp salt
- 2 tbsp white vinegar
- 2-3 green chilies
- 1 (28 ounce) can crushed tomatoes
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How to Make Harak Mas Curry Sri Lankan Beef Curry
- Cut 1 lb beef steak into 2-inch cubes.
- Heat 4 tbsp ghee (or vegetable oil) in a large, heavy-bottomed saucepan or Dutch oven over medium heat. Gently fry 2 large finely chopped onions, 2 tbsp grated ginger, and 4 minced garlic cloves until onions begin to turn golden brown (about 8-10 minutes).
- Add 4 tbsp curry powder and 1 tsp turmeric powder. Stir well and fry over low heat for 2-3 minutes, until fragrant.
- Add 1 tsp mustard seeds and fry for another minute until they begin to pop.
- Stir in 1 tsp salt and 2 tbsp white vinegar. Mix well.
- Add the beef cubes to the pan, stirring to coat the meat evenly with the spice mixture.
- Add 2-3 finely chopped green chilies and 1 (28 oz) can of crushed tomatoes. Stir well to combine.
- Bring to a simmer, then reduce heat to very low, cover, and cook for approximately 2 hours, or until the beef is incredibly tender. Stir occasionally.
- If the gravy is too thin after 2 hours, remove the lid and increase heat to medium-high. Simmer uncovered until the sauce reduces to your desired consistency.
- Serve hot with cooked rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
14g
Fat
81g
Carbs
3g
