Culinary Travel – Pepper Beef Curry Recipe

Pepper Beef Curry (kuruma iraichchi)

Sri Lanka, the beautiful spice island once known as Ceylon, is a rich melting pot of cuisines. It seems every nationality that has visited and traded over the years has left its mark – the Dutch, Portuguese, English, Arabs, Malays, Moors and Indians.

Though famous for producing another pantry staple, black tea, Sri Lanka is also a key producer of high quality pepper. It is an essential ingredient in Sri Lankan cuisine, used in the spice blends of curries, such as this one, added to pickles and relishes, and even cracked over fresh tropical fruit with salt, sugar and chilli.

Ingredients

1 Tablespoon black peppercorns 
2 Teaspoon coriander seeds 
2 Teaspoon cumin seeds 
1 Teaspoon fennel seeds 
2 Tablespoon vegetable oil or ghee 
3 pound boneless beef shin, cut into 5 cm pieces 
2 onions, finely chopped 
5 garlic cloves, finely chopped 
1 Tablespoon finely grated ginger 
10 curry leaves (see Note)  
2 long red chillies, chopped 
3 inch piece pandanus leaf (see Note) 
1 lemongrass stalk, white part only, finely chopped 
½ Teaspoon ground turmeric 
2 cups coconut milk 
2 Tablespoon lime juice 
½ cup coconut cream 

steamed rice, lime wedges and coriander (optional), to serve 

Directions

Toast peppercorns, coriander, cumin and fennel seeds in a small frying pan for 30 seconds or until fragrant. Grind in a mortar and pestle or a spice grinder to a fine powder and set aside.

Heat 1 tablespoon of oil in a large saucepan over medium heat. Add beef and cook, turning occasionally, for 8 minutes or until golden. Remove beef from pan and set aside.

Reduce heat to medium, then add remaining 1 tablespoon of oil, onion, garlic, ginger, curry leaves, chilli, pandanus leaf and lemongrass to pan, and cook, stirring occasionally, for 8 minutes or until onion starts to soften. Add spice mix and turmeric, and stir to combine. Return beef to pan with coconut milk, 2 cups of water and lime juice and bring to a simmer. 

Reduce heat to low, cover with a lid and cook for 2 hours or until meat is very tender and sauce is slightly reduced. Remove lid and cook for a further 30 minutes or until sauce has thickened. Stir through most of the coconut cream and season with salt and pepper. Drizzle over remaining coconut cream and serve with rice, lime wedges and coriander, if desired.

Note
Curry leaves and pandanus leaves are available from Asian food shops and select greengrocers. 

Call us at (602) 843-5100. Check out our website: rawhidetravel.com or email us at flythis@rawhidetravel.com.

Presented By:
Rawhide Travel and Tours Inc
6008 West Bell Rd # F105
Glendale, Arizona 85308-3793
(602) 843-5100
rawhidetravel.com