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
- Roast all the spices in a dry
- 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.
