Sri Lankan Inspired Beef and Potato Curry

Sri Lankan Beef and Potato Curry
Prep in Prep in:
20 mins
Cook in Cook in:
1 hour 30 mins
Serves Serves:
4
Per Serving %RI
KCAL 412 20%
Fat 17.6g 25%
Sat Fat 9.7g 48%
Salt 0.6g 10%
Sugar 4.9g 5%

Method

  1. For the spice mix, heat the oil in a heavy, lidded pan. Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.  Add the remaining spices and cook for 30 seconds.
  2. Add the onion, garlic and ginger, season well and cook for six to seven minutes. Add the beef and stir well. Tip in the chillies.
  3. Add the coconut milk, bring to the boil, cover with a lid and simmer for a total of 1 hour.  Add the potatoes and cook for a further twenty minutes. Just before serving, stir in the spinach leaves and lemon juice and season.  Serve with the coriander sprinkled over and a pile of warm chapatis.

 

Feast your eyes on this exciting recipe video below and many other potato recipe videos on our video hub.

Ingredients

600g fluffy potatoes, e.g. Maris Pipers, cut into 2cm cubes

1 large white onion, peeled and finely sliced

2 cloves of garlic, peeled and crushed

1 x 2.5cm piece fresh root ginger, peeled and grated

450g diced lean braising beef

2 green chillies, deseeded and sliced (more if you like it hotter)

1 x 400g can light coconut milk

A large handful of baby spinach

A handful of coriander leaves and a squeeze of lemon juice, to serve

For the spice mix:

2 tablespoons coconut or olive oil

1 cinnamon stick

4 whole cloves

4 whole cardamom pods

12 fresh curry leaves

1 teaspoon ground turmeric

2 teaspoons ground cumin seeds

½ teaspoons mild  chilli powder

600g fluffy potatoes, e.g. Maris Pipers, cut into 2cm cubes 1 large white onion, peeled and finely sliced 2 cloves of garlic, peeled and crushed 1 x 2.5cm piece fresh root ginger, peeled and grated 450g diced lean braising beef 2 green chillies, deseeded and sliced (more if you like it hotter) 1 x 400g can light coconut milk A large handful of baby spinach A handful of coriander leaves and a squeeze of lemon juice, to serve For the spice mix: 2 tablespoons coconut or olive oil 1 cinnamon stick 4 whole cloves 4 whole cardamom pods 12 fresh curry leaves 1 teaspoon ground turmeric 2 teaspoons ground cumin seeds ½ teaspoons mild  chilli powder

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