Beef Curry

DSC_1319 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.

DSC_1104 I marinate over night in all the spices and the ginger.  For a 1 kilo batch, the spices are:

  • 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.

DSC_1152 When I’m ready to cook, I chop a pile of onions and a load of garlic.  That goes in “Big Red,” our big pot that rules them all.  The onions and garlic bubble gently in butter waiting for the meat.

DSC_1150 In a butter-lard fat mix, the beef gets colored.

DSC_1154 I don’t brown it.  There will be enough flavor with everything else joining the beef curry party.

DSC_1158 The meat goes in Big Red with the onions and garlic.

DSC_1159Then the tomato paste, a little can ( not the little, little can. The tall, little can ).  Add some pepper.

DSC_1162 Then some water.  It looks watery, but don’t worry.  After some patience, it will turn all curry like.

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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.

DSC_1175 This is her “hungry face.”  I think the curry was progressing nicely.

DSC_1169 A few hours later, beef curry magic.  I cooled it down and stuck it in the fridge for further infusion.  Curry the next day always seems to taste better.

DSC_1199 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.

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Naked Tomatoes

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A customer of ours generously gave us some lovely tomatoes. Gorgeous things with amazing colors and shapes. I cut them up and stuck them on a plate. I could have stopped there. My basil was whining so I chopped some up and added a bit of salt, pepper and vinegar from down the road. A bit of a coldy chill in the fridge and this should be a nice treat with the lettuce they brought over.

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