How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I substitute chicken for beef?

Yes, chicken thighs work well, but adjust the cooking time to ensure the chicken is cooked through.

What can I use instead of saffron for the rice?

A pinch of turmeric can be used to impart a golden color, though it alters the flavor slightly.

It has a moderate spice level. For a milder taste, reduce the amount of green chilies.

Can I make this curry in advance?

Absolutely, the flavors develop even more if made a day ahead and stored in the fridge.

Sri Lankan Tamarind and Coconut Beef Curry with Saffron Rice

Name: Sri Lankan Tamarind and Coconut Beef Curry with Saffron Rice
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 500g beef chuck; 2 tbsp tamarind paste; 4 cloves garlic; 1-inch ginger; 1 tbsp curry powder; 1 tsp ground cumin; Salt and pepper; 2 tbsp vegetable oil; 1 onion; 1 can (400ml) coconut milk; 2 tbsp Sri Lankan curry powder; 2 green chilies; 2 tomatoes; 1 tsp mustard seeds; 1 1/2 cups basmati rice; 2 cups water; A pinch of saffron threads; 1 tbsp butter; Salt; Fresh coriander leaves; Lime wedges

A spicy and flavorful beef curry paired with fragrant saffron-infused rice.

This rich and aromatic dish combines tender beef cooked in a coconut-tamarind sauce with the aromatic allure of saffron rice, bringing a taste of Sri Lankan cuisine to your table.

3 h
4
Intermediate

Ingredients

For the Beef Marinade

500g beef chuck

cut into 1-inch cubes

2 tbsp tamarind paste

4 cloves garlic

minced

1-inch ginger

grated

1 tbsp curry powder

1 tsp ground cumin

Salt and pepper

to taste

For the Curry

2 tbsp vegetable oil

1 onion

thinly sliced

1 can (400ml) coconut milk

2 tbsp Sri Lankan curry powder

2 green chilies

sliced

2 tomatoes

chopped

1 tsp mustard seeds

For the Saffron Rice

1 1/2 cups basmati rice

2 cups water

A pinch of saffron threads

soaked in 2 tbsp warm water

1 tbsp butter

Salt

to taste

For Garnishes & Accents

Fresh coriander leaves

chopped

Lime wedges

Preparation

Marinating the Beef

Combine ingredients

In a bowl, combine the beef cubes with tamarind paste, minced garlic, grated ginger, curry powder, cumin, salt, and pepper.

Coat the beef

Mix well to ensure all pieces are coated.

Chill

Cover and refrigerate for at least 1 hour or overnight.

Preparing the Saffron Rice

Rinse rice

Rinse the basmati rice until the water runs clear.

Boil with saffron

In a pot, bring 2 cups of water to a boil and add the rice, butter, and soaked saffron with its water.

Do not open the rice lid while simmering to allow proper steaming.

Simmer

Reduce heat, cover, and simmer for 15 minutes until rice is cooked and fluffy.

Let the rice sit covered off the heat for 5 minutes for enhanced flavor and texture.

Cooking Process

Beef Searing

Heat vegetable oil in a large pot over medium heat and sear marinated beef until browned on all sides.

Sear on medium-high heat.

Curry Base

In the same pot, add sliced onions, green chilies, and mustard seeds; fry until onions are golden.

Simmering

Stir in curry powder, chopped tomatoes, and coconut milk. Add beef back to the pot. Simmer on low heat for 1.5 hours until beef is tender.

Simmer on low heat for best results.

Plating & Serving