Srilankan Beef Mustard Curry
500 gms Top side or Rump steak Beef cut in to cubes
Chillie powder – 3 Tea spoons
Saffron – 1 Tea spoon
Coriander raw powder – 1 Tea Spoon
Cumin Powder – 1 Tea Spoon
Mustard Seeds ground – 2 Tea spoons
Vegetable Oil – 5 Tea Spoons
Salt to taste
Pepper Powder – 1 Tea spoon
Onion – Large sliced
Green Chillies – 2 fresh chopped
Garlic – 3 Pips – Chopped
Ginger – small piece fresh chopped
Lemon Grass – if available chopped
Tomato paste – 2 Tea Spoons
Lime Juice – 3 Tea Spoons
Any milk use – 1/2 to 1 cup
Curry leaves – 5 (optional)
Add all ingredients in to the beef cubes except the lime juice mustard and milk (To be added later).
Mix all together and cook in a slow fire for about 15 minutes. Then add 1/2 a cup of water and leave to cook for another 10 minutes.
Now add the lime juice, mustard and milk and cook for a further 10 minutes until the meat is well absorbed with the gravy.
Ready to serve with rice for 4 people.