I made four kilos of beef curry. It took most of the day to cook, but a little part of the day to prepare. It warmed the kitchen while cozying you up inside with a fantastic aroma. I used a recipe given to me by a friend and fellow beef eater. It’s Peter Kuruvita’s Sri Lankan Beef Curry. I’ve made it so many times that I have a few variations to reduce labor, pots, pans and availability of ingredients.
First, some beef. I used the “beef bourguignon” cuts from our meat box. I cut the chunks a bit smaller as I have young kids with cute, little teeth. It’s easier for them this way.
- Sri Lankan Curry powder, 5 tsp
- ground cumin, 2 tsp
- ground coriander, 2tsp
- chili powder
- cloves, 8
- fenugreek seeds, 1 tsp
- cardamom pods, 4
- cinnamon sticks – crumbled, 2
- tumeric powder, 1tsp
Everyone gets acquainted in the fridge.
On this day, award winning food blogger Anneli Faiers from Delicieux was around picking up some beef and met Big Red. She gave him a stir and a sniff.
Some chutney, some Substance P perhaps some creme fraiche … lovely. I thought my four kilo beef blast would last and I could pull some out of the freezer when I felt like an easy “chuck it in the pot” day. It went. All of it. I managed to freeze a bit for later, but later came so soon. It’s beef day today, maybe I’ll pull out Big Red and do it all again.