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Mondays, Tuesdays & Wednesdays | TV2

Ep35 - Sri Lankan Beef Curry


Recipe Name: Sri Lankan Beef Curry with Toor Dahl

Team: Eve & Jason

Prep Time: 20 min

Cook Time: 90 min

Serves: 4

 

INGREDIENTS

Steamed basmati rice, to serve

Coriander, to garnish

 

TOOR DAHL

200g yellow split peas

200g vine ripened tomatoes, peeled , chopped

1 tsp salt

½ tsp ground turmeric

2 tbs ghee

1 tsp black mustard seeds

1 tsp fennel seeds

20 curry leaves

 

CURRY POWDER

6 green cardamom pods

2 black cardamom pods

4 cloves

2 tsp cumin seeds

2 tsp fenugreek seeds

1 tsp coriander seeds

½ cinnamon stick

½ cassia bark

1 tsp ground cumin

1 tsp hot chili powder

1 tsp ground coriander

½ tsp ground turmeric

1 tsp salt

½ tsp black pepper

 

CURRY

600g gravy beef, diced into 5cm cubes

3 tbs ghee

1 large red onion, finely chopped

8 cloves garlic, finely chopped

5cm piece fresh ginger, finely chopped

2 tbs tomato paste

500ml beef stock

1 pandan leaf, tied in a knot

 

MINT RAITA

300g plain Greek yoghurt

¼ cup finely chopped mint

1 tsp cumin seeds

 

MANGO CHUTNEY

1 tbs grapeseed oil

1 red onion, finely chopped

125ml white vinegar

1 tbs grated palm sugar

2 tsp tamarind paste

1 large firm ripe mango

1 green green mango

2cm piece fresh ginger, finely grated

 

 

METHOD

  1. To make the dahl, place the split peas, tomatoes, salt and turmeric in a large saucepan. Cover with water and bring to the boil. Simmer for about 40 minutes, stirring often, until peas are very soft and starting to break up. Remove from heat.
  2. Melt ghee in saucepan over medium heat until smoking. Add seeds and curry leaves. Cook for 1 minute. Stir into dahl. Season.
  3. To make curry powder, dry roast pods, cloves, seeds, cinnamon and cassia until fragrant. Grind in a pestle and mortar to a fine powder. Pass through a fine sieve to remove any un-ground pieces. Combine spice mixture in a bowl with remaining spices.
  4. To make curry, place beef in a large bowl and sprinkle over curry powder. Massage with your hands to fully incorporate.
  5. Heat half the ghee in a large casserole dish. Cook beef in batches, until browned all over. Remove and set aside.
  6. Heat remaining ghee and cook onion, garlic and ginger until soft. Stir in tomato paste, stock and pandan leaf. Stir in beef.
  7. Transfer to the oven and cook, covered, for about 2 hours or until beef is tender. 
  8. Meanwhile, to make mint raita, stir all ingredients in a bowl. Season.
  9. To make mango chutney, heat oil in a saucepan over medium heat. Cook onion until lightly browned. Stir in vinegar and sugar. Cook, stirring, for 10 minutes. Stir in mangoes and ginger. Cook, stirring, for 10 minutes or until soft and thick. 
  10. Serve curry, rice and dhal with raita and chutney. Garnish with coriander.

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