Halal Sri Lankan Beef Curry With Basmati Rice Recipe

About this recipe

A rich and aromatic Sri Lankan beef curry made with tender halal beef, fragrant spices, and creamy coconut milk, served over fluffy basmati rice. Perfect for a satisfying dinner.

Ingredients

• 1 Kg Yellow/White Onion 1kg
• 100 G Jumbo Garlic 100g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 400 Ml Coconut Merchant Organic Coconut Cream
• 100 G East End Ground Coriander
• - Trs Cumin Powder
• 400 g Trs Turmeric Powder 400G
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G
• - Bragg Apple Cider Vinegar
• 30G Mill & Mortar Organic Orange Peel, 30G
• 10 Kg Pegasus Aaa Jasmine Fragrant Rice 10kg
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 120G Milk Mochi, 120G
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Heat a small saucepan over medium-low heat. Add 1 tablespoon ground coriander, 2 teaspoons ground cumin, and 1 teaspoon ground turmeric. Toast the spices for 7 minutes, stirring occasionally, until fragrant.
2. 2. In a large bowl, combine the toasted spices, 4 teaspoons freshly ground black pepper, 2 teaspoons salt, and 1 kg of diced red bell pepper. Mix well, cover, and refrigerate to marinate for 1 hour.
3. 3. Heat a large saucepan over medium-high heat and coat it with cooking spray. Add 3 cups thinly sliced onion, 2 teaspoons minced ginger, 3 minced garlic cloves, and 2 finely chopped red jalapeno peppers. Sauté for 3 minutes or until the onions are tender. Remove the mixture from the pan and set aside.
4. 4. Recoat the pan with cooking spray. Add half of the marinated red bell pepper and cook for 6 minutes, browning on all sides. Remove the red bell pepper from the pan and repeat with the remaining red bell pepper.
5. 5. Return the onion mixture and all the browned red bell pepper to the pan. Stir in 3 cups coconut cream, 2 tablespoons apple cider vinegar, and 2 strips of orange peel. Scrape the bottom of the pan to loosen any browned bits.
6. 6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the red bell pepper is very tender. Discard the orange peel before serving.
7. 7. While the curry is simmering, cook 6 cups jasmine rice according to package instructions.
8. 8. Serve the hot curry over the cooked jasmine rice for a hearty and flavorful dinner.