Beef Curry

One of my fondest memories as a child were our holidays in Sri Lanka. On one such visit my grandmother had a cook who could make absolutely anything you could think of. I remember running in and out of the kitchen and with a big smile she would let me taste what she was making. My only regret is that this is the only dish I learned from her. 

This dish has three separate steps and the ingredients are listed in three groups.

INGREDIENTS

1 kg of sewing steak, trimmed of excess fat
Oil for frying
2 sprigs of curry leaves
1 red onion sliced
4cm piece of cinnamon bark
3 table spoons roasted curry powder
3 cloves garlic peeled and finely hopped
4cm piece of fresh ginger, peeled and sliced
1 lt. of coconut milk
3 teaspoons salt
2 cm pandan leaf (rampa)
2 cm piece of lemon grass
1 tsp fenugreek seeds
1 red onion sliced
4 cloves of garlic
4cm of ginger peeled and chopped
2 cm piece of panda leaf (rampa)
2 cm piece of lemon grass
2 sprigs of curry leaves
20 cardamoms
Oil for frying
Juice of 2 limes
2 tablespoons of chilli powder

1st STEP

1. Wash and pat meat dry with paper towels. 
2. Heat oil in large pan and cook beef in three batches, until browned on all sides.

2nd STEP

1. Return beef to pan.
2. Add coconut mil, curry powder, the first lot of ginger, garlic, cinnamon, salt, onions, fenugreek, cover and simmer for about half an hour.
3. Add lime juice and continue simmering till meat is tender.
4. remove from heat

3rd STEP

1. Heat oil in a separate pan and first fry the second lot of curry leaves for a few seconds.
2. Add red onion garlic, ginger, panda leaf (rampa), lemon grass, cardamoms, chilli powder and stir fry till onions are soft.
3. Add beef and simmer for about ten mins.