Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Beef Curry

 

Ingredients

3 lb Stewing beef (cut into pieces)
3-4 tbs. Vinegar
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder (see recipe for home made roasted curry powder )
1/2 tbs. dry red Chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk

DIRECTIONS:
Wash the beef pieces and drain water thoroughly.
Add vinegar, crushed garlic, ginger, salt, black pepper, curry powder and red chili.
Coat the beef pieces well with the spices and set aside for about 1/2 hour.
Heat the oil in a saucepan.
Fry curry leaves and rampe.
Add onions and fry until soft.
Add the beef and stir for sometime.
Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.
Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).
Close with a lid and allow the beef to cook on slow heat.
Add the thick coconut milk (or fresh milk) and bring to a boil without covering.
Taste and adjust salt.


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