Sri Lankan Beef Curry Dinner

Lee Harrelson

Serve this beef curry for the first dinner at camp. You can prep the ingredients at home and cook the rice later.

Yield: 8 servings (serving size: about 2/3 cup beef mixture and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 414
  • Calories from fat: 25%
  • Fat: 11.7g
  • Saturated fat: 6.5g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 33.5g
  • Carbohydrate: 42.9g
  • Fiber: 2.1g
  • Cholesterol: 90mg
  • Iron: 4.9mg
  • Sodium: 653mg
  • Calcium: 33mg

Ingredients

  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground fennel
  • 1 teaspoon ground turmeric
  • 4 teaspoons freshly ground black pepper
  • 2 teaspoons salt
  • 2 1/2 pounds boneless sirloin steak, trimmed and cut into 1 1/2-inch cubes
  • Cooking spray
  • 3 cups chopped onion (about 2 medium)
  • 2 teaspoons grated fresh ginger
  • 3 garlic cloves, minced
  • 2 red jalapeño peppers, minced
  • 3 cups light coconut milk
  • 2 tablespoons white wine vinegar
  • 2 (1 x 3-inch) lemon rind strips
  • 6 cups hot cooked basmati rice

Preparation

  1. Cook coriander, cumin, fennel, and turmeric in a small saucepan over medium-low heat 7 minutes or until toasted, stirring occasionally.
  2. Combine toasted spices, black pepper, salt, and beef in a large bowl. Cover and marinate in refrigerator 1 hour.
  3. Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add onion, ginger, garlic, and jalapeños; sauté 3 minutes or until onions are tender. Remove onion mixture from pan. Recoat the pan with cooking spray. Add half of beef; cook 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef. Return onion mixture and beef to pan; stir in milk, vinegar, and rind, scraping pan to loosen browned bits. Bring to a boil. Cover, reduce heat, and simmer for 2 hours or until beef is very tender. Discard rind. Serve over rice.
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