Sri Lankan Beef Curry

Name: Sri Lankan Beef Curry
Prep time: 5 min
Cook time: 140 min
Total time: 145 min
Yield: 4
Ingredients: Tbsp canola oil; Lean beef (stewing cuts cut into 1 inch cubes); 2 tsp salt; 1 tsp cracked black pepper; Tbsp Sri Lankan curry powder (see below); 1 tsp turmeric powder; Tbsp grated ginger; 2 red large chillis; 7 stalks curry leaves; 6 x 5cm lengths pandan (rampe); 4 stalks lemongrass; Tbsp vinegar; Coconut milk; Sri Lankan Roasted Curry Powder:; Coriander seeds; Cumin seeds; Fennel seeds; Black peppercorns; 2 cloves; 8 cardamon pods; Sri Lankan cinnamon; 2 tsp black/brown mustard seeds; 4 stalks fresh or dried curry leaves; 1 stalk pandan (rampe)

A curry recipe to add some spice to your low FODMAP diet

Serves: 4

Prep: 5 minutes

Cook: 2 hours, 20 minutes

Stack Cup

This classic Sri Lankan curry is packed full of flavour. Once you have prepared the ingredients it's so simple to cook and best of all its low FODMAP!

ingredients
2 2½ Tbsp canola oil 36 g 1.3 oz
Lean beef (stewing cuts cut into 1 inch cubes) 800 g 28.2 oz
2 tsp salt 10 g 0.4 oz
1 tsp cracked black pepper 5 g 0.2 oz
2 2½ Tbsp Sri Lankan curry powder (see below) 45 g 1.6 oz
1 tsp turmeric powder 7 g 0.2 oz
1½ 2 Tbsp grated ginger 30 g 1 oz
2 red large chillis 56 g 2 oz
7 stalks curry leaves 8 g 0.3 oz
6 x 5cm lengths pandan (rampe) 24 g 0.8 oz
4 stalks lemongrass 20 g 0.71 oz
2 2½ Tbsp vinegar 40 g 1.4 oz
Coconut milk 750 g 26.5 oz
Sri Lankan Roasted Curry Powder:
Coriander seeds 250 g 8.8 oz
Cumin seeds 160 g 5.6 oz
Fennel seeds 50 g 1.7 oz
Black peppercorns 20 g 0.7 oz
2 cloves 2 g 0.07 oz
8 cardamon pods 4 g 0.1 oz
Sri Lankan cinnamon 10 g 0.4 oz
2 tsp black/brown mustard seeds 10 g 0.4 oz
4 stalks fresh or dried curry leaves 10 g 0.4 oz
1 stalk pandan (rampe) 40 g 1.4 oz

Method

To make curry powder, toast spices (excluding pandan) in a work or pan for 1-2 minutes on low-medium heat, until light brown and fragrances are released, mixing spices regularly to prevent burning.
Set aside toasted/roasted spices to cool. This will help to grind ingredients easier. While spices are cooling, cut pandan (rampe) into 2cm lengths.
Place cooled spices into a food processor and grind to a fine powder. Alternatively use a mortar and pestle, and mix thoroughly.
Mix pandan with finely ground spices. Use 45g and place remained into an airtight container. Store in a cool, dark place.
Heat oil in a large saucepan or pot over medium heat.
Add curry powder and move around constantly with a wooden spoon for approximately 1 minute, to prevent burning and until fragrance is released.
Add in the beef cubes and gently mix to coat with curry powder. Once coated add in remaining spices, chilies, herbs and vinegar and gently mix through.
Add in coconut milk and increase heat to high and bring to the boil.
Reduce heat to low, cover tightly with a lid and simmer for one to two hours on low heat, or until beef is very tender.
Check occasionally, and add water if needed.
Serve with steamed basmati rice and sprinkle with fresh coriander.

Hints

Spices, curry leaves and pandan can be found in Asian green grocers and markets. Some ingredients may also be found in the Asian aisle of your local supermarket.
For a milder curry, remove and discard chilli seeds.

Nutrition Information (per serve)
Energy	3288 Kj / 786 cal
Protein	45.40g
Carbohydrates	14.20g
Sugar	9.70g
Total Fat	60.00g
Saturated Fat	38.40g
Fibre	9.00g

Recipes

Sri Lankan Beef Curry

Method

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