Sri Lankan beef curry with brown basmati rice


Sri Lankan beef curry with brown basmati rice
Serves: 4
  • 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
  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.


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