appetite magazine
Sri Lankan beef curry with brown basmati rice
 
 
Serves: 4
Ingredients
  • ½ tbsp ground coriander
  • 1 tbsp ground cumin
  • ½ tbsp ground fennel
  • ¼ tbsp turmeric
  • 2 cardamon pods
  • ½ tbsp black mustard seeds
  • 1 tbsp ground black pepper
  • ½ medium red chilli
  • 3 cloves garlic, peeled
  • ½ tbsp ginger, peeled
  • 1 medium onion
  • ¼ tbsp salt
  • 500g diced beef
  • 200ml coconut milk
  • 1 tbsp white wine vinegar
  • zest of ½ lemon
  • brown basmati rice – approx. 60g per person
  • coriander leaves to garnish
  • lemon zest to garnish
Method
  1. Roast all the spices in a dry
  2. pan with no oil for a few minutes. Finely chop the chilli, garlic and ginger and roughly chop the onion. Add to a slow cooker with the remaining ingredients and the toasted spices and cook on low for 8hrs. Add the rice to a pan of boiling water, simmer for 20 mins and drain. Serve the curry and rice in bowls garnished with fresh coriander leaves and additional lemon zest.
Recipe by appetite magazine at https://www.appetitemag.co.uk/sri-lankan-beef-curry-with-brown-basmati-rice/