Cinnamon Beef Curry with Potato

Cinnamon Beef Curry with Potato

This beef curry is a traditional Sri Lankan beef curry without the chili. We wanted to create something that everyone could enjoy without over loading it with chili.

A slightly savory dish bursting with flavor. Ceylon Cinnamon adds a complex depth of flavor. You would be hard pressed to know the Ceylon Cinnamon was in there because it tends to be mild yet quite aromatic and very effective in building complex flavors.

For best results use Sri Lankan un roasted curry powder which tends to use a combination of spices that is light and more subtle with an island flair. This recipe is great for when you have a large group of friends and family over. The curry sauce with extra water and potatoes makes it go further, so pay attention to the curry sauce and make it delicious by following the ingredients list carefully. Serve with plenty of white rice, lentils and perhaps some green beans sautéed in garlic and butter.

Prep Time" 15 minutes
Cook Time : 1:30 minutes
Yield: 4 servings

  • 2.5 lb. of beef
  • 3 large potatoes peeled and cut into large chunks
  • 1 medium onion chopped
  • 10-12 curry leaves
  • 8 cloves (crushed)
  • 4 black cardamom pods (crushed)
  • 1 three inch Ceylon cinnamon
  • 1 tablespoon crushed lemongrass
  • 4 cups water (enough to cover the meat and potatoes)
  • 1 tablespoon salt (or to taste)
  • 1 tablespoon minced ginger minced
  • 1 tablespoon of crushed garlic 
  • 5.6 oz. Coconut cup milk
  • 2 Tablespoons Vegetable Oil
  • 2 Tablespoons Tomato Paste

Marinade for beef

  • 2 tablespoon curry powder
  • 1 tablespoon Paprika (hot Hungarian Parprika if possible)
  • 2 teaspoon salt
  • 2 teaspoons black pepper
  • 2 Tablespoon Red Wine Vinegar
  • 1 teaspoon turmeric powder
  • 2 tablespoons of vegetable
  • 1 tsp. Red Chili Powder (optional)
  1. Mix all the marinade ingredients in the vegetable oil and mix into the beef and set aside for 30 minutes. If you marinade it longer, keep it in the refrigerator so it won’t spoil.

  2. Heat the 2 tablespoon of vegetable oil and sauté the curry leaves, lemon grass for 1 minute

  3. Add onions, crushed cloves cloves, crushed cardamom pods, Ceylon Cinnamon stick, crushed garlic and ginger paste and sauté for 2-3 minutes stirring frequently

  4. Add the marinated beef and tomatoe paste sauté for 5 minutes

  5. Add the cubes potatoes and sauté for 5 minutes

  6. Add the water and cook covered for 30 minutes on medium low heat until the potatoes are tender (not mushy and the beef is cooked.

  7. Finally add the 5.6 oz coconut milk, check for salt and let it simmer on low heat for 5 minutes

    Notes

    If you can cook this dish he night before, and let it sit all the beef and potatoes will absorb all the flavor and make it even tastier. Then when reheat it the next day make sure it is heated slowly on medium low to maintain the flavor. Heating it on high heat will destroy the flavor.

    Adding more water gives you extra curry sauce which works well with plain white rice and makes the dish go further.

    Ideally you want a piece of meat with some fat in it which adds flavor to the dish.