I love a spicy beef curry, full of flavour and taste. In winter I especially enjoy having my slow cooker running; filling my house with the delicious smells of a curry slowly being made. This recipe I have converted to be made fully in the Thermomix, the end result is a delicious curry, with tender meat and the perfect level of heat for me.
This meal is usually served with Coconut Sambal, Steamed Rice or Pan Hoppers. When I serve this to my children, I tend to also add a little sour cream to their portion to lessen the intensity of the chillies.
Sri Lankan Beef Curry Recipe
500 Gms Gravy Beef, roughly diced into 2 – 3 cm pieces
1 Medium Brown Onion, peeled and quartered
1 Garlic Clove
1 Portion Sri Lankan Dark Roasted Curry Paste
20 Gms Coconut Sugar
400 Gms Australian Tinned Tomato, crushed or chopped
150 Gms Water
1 Tablespoon Stock Paste Concentrate
40 Gms Tomato Paste
½ Teaspoon Salt
Place the Onion and Garlic in bowl, blitz for 3 Seconsd, Speed 5, MC On.
Scrape the sides of the bowl down. Add Oil, Mix for 4 Minutes, 100 Degrees, Speed 1, MC off.
Add 2 Tablespoons of Dark Roasted Curry Paste, Mix for 1 minute, 100 Degrees, Speed 2, MC off.
Add Coconut Sugar, Salt, Tomato, Water, Stock and Tomato Paste. Mix for 10 Minutes, 100 Degrees, Speed 2, MC Off.
Add the Gravy Beef, mix for 40 minutes, 100 Degrees, Speed Soft, Reverse, MC On.
Mix for a further 20 Minutes, 100 Degrees, Speed Soft, Reverse, MC Off.
Alternatives and Tips
Add 300gm of waxy potato peeled into 3 cm cubes during the last step.
I prefer to use the Skinnymixers Compliant Stock Concentrate.