Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a dry pan, toast 0.5 cup fresh grated coconut, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, and 2-3 dried red chilies over medium heat until the coconut is dark golden brown, then cool and grind to a fine paste with a splash of water.

2. 2

   Heat 2 tablespoons coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, then sear 1 kilogram beef cubes until browned on all sides and set aside.

3. 3

   In the same pot, reduce heat to medium and add 1 tablespoon coconut oil, then sauté 2 medium finely sliced red onions until softened, followed by 6 minced garlic cloves, 2 inches grated ginger, 2 sprigs curry leaves, and 1 bruised lemongrass stalk for 3-5 minutes until fragrant.

4. 4

   Add 1 (2-inch) cinnamon stick, 4 crushed green cardamom pods, 4 whole cloves, 1 teaspoon crushed black peppercorns, 2 tablespoons Sri Lankan roasted curry powder, 1 tablespoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, and 1 tablespoon Maldive fish flakes to the pot, stirring for 2 minutes until aromatic, then stir in the browned beef and the prepared Kalu Pol paste.

5. 5

   Pour in 200 ml thin coconut milk, bring the mixture to a gentle simmer, cover the pot, and cook on low heat for 2-3 hours, or until the beef is tender, stirring occasionally.

6. 6

   Stir in 400 ml thick coconut milk and 1 tablespoon tamarind paste, and continue to simmer uncovered for another 30-45 minutes, or until the sauce has thickened to your desired consistency.

7. 7

   Season the curry with salt to taste and serve hot with rice or bread.