Step 1

Before you begin making the beef curry, chop, slice and have all the ingredients ready.

Step 2

Place the beef in a large bowl, add chilli powder(2 tbs), turmeric(1tsp), coriander(1and 1/2tbs), curry powder(1tsp), tamarind juice(1tbs), salt, sugar(1tsp), a few slices of onions, green chillies and tomato(optional)to the beef.

Step 3

Mix all the ingredients well with the beef until the spices are completely coating them.

Step 4

Using your hands is preferable but if you are sensitive to red chilli, I would suggest using disposable gloves(you have been warned).

Step 5

Let the beef marinate for 12-15 minutes.

Step 6

Place a large pan(a clay pot if you can find one)over a low-medium fire.

Step 7

Let the pan heat for a few minutes. 1-2 minutes.

Step 8

Pour in the oil and leave it to heat for a few seconds, then add the curry leaves and pandan leaf, let them cook until they sizzle while releasing their aroma. 2 minutes.

Step 9

Reduce heat to low and add mustard(1/4tsp), fenugreek(1tsp), onions, green chillies, cinnamon(1-2inch), cardamom(4), ginger and garlic paste(1tbs each).

Step 10

Follow the given order of adding ingredients, it’s important to maintain low heat so the mustard seeds don’t burn too quickly and turn bitter.

Step 11

Make sure you are constantly mixing the ingredients and temper until onions turn slightly brown.

Step 12

Once the tempering is done, add the marinated beef(500g) to it.

Step 13

Stir and combine all the ingredients in the pan with the beef, increase heat to medium and cook till the liquid from the beef and tamarind turn to a thick sauce. constantly stir.

Step 14

five minutes later, reduce heat to low and pour in the thin milk(3cups) to the pan.

Step 15

Cover the pan with a lid(not completely though) and let the beef simmer for 45 minutes to 1 hour until the thin milk is reduced completely. check if the meat is tender before following the next step.

Step 16

(sometimes it’s just the cut of the meat or the way you cut the meat that will cause the meat to toughen if this happens just add another cup of water and let it simmer longer until the meat is soft).

Step 17

Pour in the thick coconut milk, remove the lid and let the curry simmer over low heat for a further 20-30 minutes or until the gravy thickens and you will notice dots of oil appear on the surface of the gravy.

Step 18

Taste and season the gravy if necessary.

Step 19

Serve warm with your favorite dishes or you can try my Sri Lankan meal plan-1.