Sri Lankan roasted beef curry
- Portion size: Serves 6
- Prep time 25 min, plus overnight marinating. Cook time 2 hours
- Difficulty: easy
Eroshan Meewella shares a recipe for an indulgent Sri Lankan beef curry in a richly spiced coconut and tomato sauce. The two curry powders are ideal for making in larger batches and keeping; they’re the backbone of many Sri Lankan dishes and bring a distinctive taste. Serve with pol sambol on the side.
Along with his wife Aushi, Eroshan opened Sri Lankan restaurant Kolamba in London’s Soho in 2019. Serving a menu of dishes inspired by the food they ate growing up on the island, its success led to a second restaurant, Kolamba East, which opened near Liverpool Street in 2024. Follow them on Instagram at @kolamba.ldn
Ingredients
For the unroasted curry powder
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp black peppercorns
For the roasted curry powder
- 2 tbsp fennel seeds
- 4 tbsp coriander seeds
- 1 tbsp basmati rice
- 5 cloves
- 1 tsp black peppercorns
- 20 curry leaves, ideally fresh
- 1 tsp black mustard seeds
- 5 cardamom pods, bashed and seeds extracted
- ½ tsp fenugreek seeds
- 2 tbsp cumin seeds
For the beef
- 50g white distilled vinegar
- 1 tbsp ground turmeric
- 1 tsp chilli powder
- 1 tsp freshly ground black pepper
- 1 tbsp fine salt
- 2kg beef shin, cut into 5cm chunks
For the curry
- Dash coconut or vegetable oil
- ½ tsp cloves
- 80g lemongrass
- 6 green cardamom pods
- 8g curry leaves, ideally fresh, finely chopped
- 2 cinnamon sticks
- ¼ tsp fenugreek seeds
- 20g green chillies, finely sliced
- 40g ginger, finely chopped
- 40g garlic, finely chopped
- 400g onions, finely chopped
- 2 x 400g tins chopped tomatoes
- 1 tbsp caster sugar
- 80g tomato purée
- 240g coconut milk
- Sliced red onion, green chillies, pickled onions and fresh curry leaves, gently fried in a little oil until crisp, to garnish (optional)
Method
- To make the unroasted curry powder, grind everything together using a spice grinder or pestle and mortar, then set aside.
- To make the roasted curry powder, toast all the ingredients in a wide dry frying pan over a medium heat for 1-2 minutes until fragrant and the mustard seeds are popping, then leave to cool. Grind to a powder using a spice grinder or a pestle and mortar.
- Mix all the ingredients for the beef (except the beef) in a large, deep container. Add the beef, stir, cover and chill overnight.
- The next day, pour the oil into a large saucepan over a high heat. Once smoking hot, add the beef in batches and sear until golden brown all over. Set aside.
- Turn the heat down to low-medium, then add the cloves, lemongrass, cardamom, curry leaves, cinnamon, fenugreek and chillies. Fry for a minute or 2 until aromatic, then add the ginger and garlic before tipping in the onions.
- Cook for 5-8 minutes until the onions are softened, then add the tomatoes. Cook for 8 minutes more, stirring regularly. Add the sugar and 20g each of the curry powders, stirring well (see Make Ahead). Add the tomato purée, marinated beef and 400ml water.
- Bring everything to a gentle simmer, then cook, uncovered, for 1 hour 30 minutes until the beef is very tender.
- Add the coconut milk, turn up the heat and bring to the boil. Season to taste, then divide among bowls and top with the garnishes (if you like).
Nutrition
- 877kcals Calories
- 31g (16g saturated) Fat
- 123g Protein
- 22g (15g sugars) Carbs
- 5.9g Fibre
- 4.1g Salt
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Reviews
Beef shin needs about 3-4 hours
Thanks for your feedback on this recipe. Our food team advise that personal preference plays a part in the cooking of beef shin. The beef in this Sri Lankan recipe as written has a bit more of a ‘chew’ to it, and we have received some great feedback from cooks who have made it, but you can of course cook for longer if you want it falling apart/melt-in-mouth.
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