Harak Mas Curry Sri Lankan Beef Curry
Indulge in the bold, aromatic flavors of Sri Lanka with this Harak Mas Curry, a deeply spiced beef curry simmered to perfection. Featuring tender chunks of beef bathed in a rich, creamy coconut milk base and infused with traditional Sri Lankan spices like turmeric, cumin, coriander, and fenugreek, this dish is a celebration of vibrant flavors and textures. The tangy tamarind pulp adds a delightful depth, while the fragrant curry leaves and cinnamon stick elevate the aroma to irresistible heights. Slow-cooked for maximum tenderness, this hearty curry pairs beautifully with steamed rice or warm naan, making it a soul-satisfying meal for spice lovers. Perfect for family dinners or special occasions, this authentic Sri Lankan recipe is sure to transport your taste buds to the tropics with every bite.
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Recipe Information
Ingredients
- 500 g Beef (preferably chuck or stewing beef, cut into bite-sized pieces)
- 200 ml Coconut milk
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 10 leaves Curry leaves
- 2 medium Tomatoes (chopped)
- 1 small Cinnamon stick
- 1 tsp Turmeric powder
- 2 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Fenugreek seeds
- 2 tsp Chili powder (adjust to taste)
- 1 tsp Black pepper powder
- 1 tsp Mustard seeds
- 2 tbsp Tamarind pulp
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 250 ml Water
- 2 tbsp Fresh cilantro (for garnish)
Instructions
Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
Add mustard seeds and let them splutter for about 30 seconds.
Add the chopped onion, minced garlic, minced ginger, curry leaves, and cinnamon stick. Sauté until the onions are soft and golden brown, around 5-7 minutes.
Add the chopped tomatoes and cook until they start to break down and form a thick paste, about 5 minutes.
Add turmeric powder, coriander powder, cumin powder, chili powder, fenugreek seeds, and black pepper powder. Stir well to combine the spices with the onion and tomato mixture.
Add the beef pieces to the pot and stir to coat them evenly with the spice mixture.
Pour in the water and bring to a boil. Once the mixture reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 45 minutes to an hour, stirring occasionally.
Add the tamarind pulp, salt, and coconut milk. Stir well and let the curry simmer for another 30 minutes until the beef is tender and the curry has thickened.
Taste and adjust salt and spice levels, if necessary.
Garnish with freshly chopped cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 11.7 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 759 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.
