Harak Mas Curry Sri Lankan Beef Curry Recipe

Ingredients for Harak Mas Curry Sri Lankan Beef Curry

• Stewing Beef
• 4 tbsp ghee (or vegetable oil)
• 2 large onions, finely chopped
• Fresh Ginger
• Garlic Cloves
• 4 tbsp curry powder (adjust to taste)
• Ground Turmeric
• Black Mustard Seeds
• 1 tsp salt (or to taste)
• 2 tbsp white vinegar
• Chilies
• 1 (28 oz) can crushed tomatoes

How to Make Harak Mas Curry Sri Lankan Beef Curry

1. Cut 1 lb beef steak into 2-inch cubes.
2. 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).
3. Add 4 tbsp curry powder and 1 tsp turmeric powder. Stir well and fry over low heat for 2-3 minutes, until fragrant.
4. Add 1 tsp mustard seeds and fry for another minute until they begin to pop.
5. Stir in 1 tsp salt and 2 tbsp white vinegar. Mix well.
6. Add the beef cubes to the pan, stirring to coat the meat evenly with the spice mixture.
7. Add 2-3 finely chopped green chilies and 1 (28 oz) can of crushed tomatoes. Stir well to combine.
8. 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.
9. 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.
10. Serve hot with cooked rice. Garnish with fresh cilantro (optional).