Ceylon Beef Curry
Dive into the rich and aromatic flavors of Ceylon Beef Curry, a classic Sri Lankan-inspired dish that balances tender, slow-cooked beef with a luscious coconut milk base. Infused with a medley of warming spices like turmeric, coriander, cumin, and a distinctive touch of Ceylon cinnamon, this curry is further elevated by fresh curry leaves, vibrant green chilies, and a splash of tangy lime juice. The hearty cubes of beef are simmered to perfection, creating a melt-in-your-mouth texture that pairs beautifully with steamed rice or pillowy flatbreads. With its bold flavors, creamy consistency, and fragrant garnish of fresh cilantro, this recipe is an irresistible option for curry lovers seeking authentic, comforting cuisine. Perfect for a family dinner or meal prep, this dish brings the taste of Sri Lanka straight to your table.
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Recipe Information
Ingredients
- 500 g Beef (chuck or brisket, cut into 1-inch cubes)
- 400 ml Coconut milk
- 1 large Onion (finely chopped)
- 4 Garlic cloves (minced)
- 1 tbsp Ginger (grated)
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Paprika
- 1 2-inch piece Ceylon cinnamon stick
- 2 Green chilies (sliced lengthwise)
- 1 large Tomato (chopped)
- 10 leaves Curry leaves
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 250 ml Water
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro (chopped, for garnish)
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the garlic, ginger, green chilies, and curry leaves, and cook for another 2 minutes until fragrant.
Mix in the turmeric, coriander powder, cumin powder, and paprika, stirring the spices into the onion mix for about 30 seconds.
Add the beef cubes and stir to coat them in the spices. Cook for 5 minutes until the beef is lightly browned on all sides.
Stir in the chopped tomato and cook for 5 more minutes until the tomato softens.
Add the cinnamon stick, salt, and water, and bring the mixture to a simmer.
Lower the heat to medium-low, cover the pot, and let the beef cook gently for 60 minutes, stirring occasionally.
After an hour, stir in the coconut milk and continue to simmer uncovered for another 20–25 minutes until the curry thickens and the beef is tender.
Taste and adjust the seasoning if necessary, then stir in the lime juice.
Remove the cinnamon stick before serving. Garnish with fresh cilantro and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 11.1 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 763 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
