Beef Curry Roast
Beef curry roast from Sri Lanka is a coco brown roasted aromatic concoction of curry spices, coconut, and cinnamon. It is a version of beef curry made by slow cooking beef and roasting it until all the spices caramelize around meat.
Equipment
- 1 Clay Curry Pot
Ingredients
- 2 lb Stew Beef
- 1 tbsp Coconut Oil
- 1 cup thick coconut milk
- 1 Cup boiled Peanuts Optional
- 1 inch Stick of Cinnamon
Marinade
- 2 tablespoon Red Curry Powder
- 2 Tablespoon Yellow Curry Seasoning
- 1 Teaspoon Worcestershire Sauce
- 1 Teaspoon Salt
- 2 teaspoon Ground Black Pepper
- 1 tablespoon Coconut Vinegar / Toddy vinegar
- ½ teaspoon toasted fennel seeds
Instructions
- Cube the beef in to small chunks. Prepare marinade separately and add it to airtight container with beef. rub to coat evenly and Let it beef pieces marinate hour to overnight in refrigerator.
- Boil peanuts beforehand with 1 tsp each turmeric and salt in water. Drain and set aside. Using peanuts in this recipe is optional. If you don't like to add them or have allergies you can totally skip this step. However, I do like the little crunch it gives to the curry at the end.
- heat coconut oil in clay curry pot
- Add beef and fry for 10 minutes until water is released. Add one cup of coconut milk and continue to cook covered until beef is just cooked through.
- Turn the heat on medium high and cook covered until all the liquid evaporate and sauce becomes thick. this step is about 35 minutes long.
- Add cinnamon stick and peanuts ( optional) , keep cooking on medium low flame until beef is really roasted in curry spices and lightly fried in its own oil. Keep turning and scraping the bottom every few minutes to prevent spices from burning at the bottom.
- Beef curry roast is done when the beef pieces firm up and turn golden around the edges. It took another 45 minutes for me.
- Remove from flame and serve over flat bread or rice and curry.