[CH] Sri Lankan curries: harak mas curry
Tara Deen (tara@es.usyd.edu.au)
Thu, 24 May 2001 15:02:23 +1000
Harak Mas Curry (Beef curry)
1.5 kg (3 lb) strewing beef steak
3 tbsp ghee or oil
2 large onions, finely chopped
1 tbsp finely chopped fresh ginger
3-4 cloves garlic, crushed
4 tbsp Ceylon curry powder (see above)
1 tsp ground turmeric
2 tsp black mustard seeds
2 tsp salt
2 tbsp vinegar
2 fresh red chillies, NOT anything C. chinense. Indian chillies etc are
better
3 ripe tomatoes, peeled and chopped.
Cut steak into 5 cm (2") squares. Heat ghee in saucepan and gently fry
onions, ginger and garlic until just beginning to turn golden. Add
curry powder, turmeric, mustard seeds and fry over low heat for 2-3
minutes. Add salt and vinegar and stir well. Add steak and fry,
stirring to coat well. Add chillies and tomatoes, cover pan and simmer
on very low heat for about 2 hours (I always try to cook my
curries for 3 hours if time allows). Serve with rice and other
accompaniments. If gravy is too thin when meat is tender, cook over high
heat, uncovered, until reduced.
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Tara Deen Phone: 61-2-9351 4271
School of Geosciences Fax: 61-2-9351 0184
Building FO5 Mobile: 061 410 538 655
University of Sydney NSW 2006 email: tara@es.usyd.edu.au
AUSTRALIA
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