Coriander Seed, Cumin Seed, Fennel Seed, Turmeric, Green Cardamom Seed, Cinnamon, Cloves.
This Sri Lankan beef curry is traditionally quite hot but during our manufacturing we decided to take out all the chilli and make it quite mild. This allows you to add your own chilli powder or fresh chilli and increase the heat to what you require to suit the needs. This curry can be cooked with any meat, seafood or vegetables and cooked. If you would like to change this curry back to its original heat, when cooking instead of adding 2 tbsp of the Sri Lankan Beef Curry Blend to 1kg of meat. Substitute this with 1 tbsp of chilli powder and 1 tbsp of Sri Lankan Beef Curry Blend.
Sri Lankan Beef Curry
2 medium sliced onions, 50g ghee or oil, 1 sprig curry leaves (optional), 1 cup coconut milk, 2 cloves garlic crushed, 1.5 tsp salt, 5cm piece root ginger, 2 level tbsp Sri Lankan Beef Curry Masala, 1 chilli/capsicum sliced (optional), 1kg beef pieces, 1 tin of tomatoes/water, 1 tin coconut cream.
Heat the ghee in a large pan until hot. Add the onions, garlic and ginger, sauté. Add the Sri Lanka Beef Curry Blend and fry for a further 2 minutes. Add the beef and seal on high heat, stir well. Add the coconut milk, tomatoes, water and salt. Bring to the boil with the lid on. Turn the curry down to a simmer and cook until the meat is tender. Take the lid off to reduce the gravy until reaching the desired consistency. This curry is very versatile and can be used with any meat, seafood, vegetables or lentils.