Sri Lankan Beef Smore Recipes

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BEEF SMOORE (SRI LANKAN) "MAS ISMORU"



Beef Smoore (Sri Lankan)

From Charmaine Solomon. This is a large piece of beef cooked in a spicy coconut gravy. Its cut in slices like roast beef and served with the gravy and rice.

Provided by Lou van

Categories     Curries

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 lbs stewing beef, in one piece
2 medium onions, finely chopped
6 garlic cloves, finely chopped
1 tablespoon finely chopped fresh ginger
1 cinnamon stick
10 curry leaves
1 stalk lemongrass or 2 slices lemon rind
3 tablespoons ceylon curry powder
1/2 teaspoon fenugreek seeds
1/2 cup vinegar
1/2 lemons, juice of or 1/2 cup tamarind juice
2 cups thin coconut milk
1 teaspoon ground turmeric
2 teaspoons chili powder (or to taste)
2 teaspoons salt (or to taste)
1 cup thick coconut milk
2 1/2 tablespoons ghee (clarified butter)

Steps:

  • Pierce the meat well with a skewer and put in a large saucepan with all the ingredients except the thick coconut milk and ghee.
  • Cover and simmer gently until meat is tender, approximately 11/2 - 2 hours.
  • Add thick coconut milk and cook uncovered for 15 minutes longer.
  • Lift meat out on to a serving dish.
  • If the gravy is too thin reduce it by boiling rapidly uncovered.
  • Put gravy into a bowl.
  • Rinse the pan to remove any gravy, return to the stove and heat the ghee in it.
  • Fry meat on all sides, pour gravy over the meat and heat through.
  • Serve.

Nutrition Facts : Calories 940.4, Fat 75.9, SaturatedFat 44.4, Cholesterol 165.6, Sodium 989.2, Carbohydrate 20.2, Fiber 5.4, Sugar 10.9, Protein 46.5

SRI LANKAN BEEF SMORE



Sri Lankan Beef Smore image

Categories     Sauce     Beef     Roast     Simmer     Boil

Yield serves 4¿6

Number Of Ingredients 16

One 2 1/2-pound piece of beef (shoulder meat, tied as a roast, or a piece of chuck, or even brisket-any beef chunk suitable for braising)
Salt
Freshly ground black pepper
4 teaspoons whole coriander seeds
1 teaspoon whole cumin seeds
1 teaspoon whole fennel seeds
1/4 teaspoon whole fenugreek seeds
4 tablespoons olive or canola oil
One 2-inch cinnamon stick
1 large onion, finely chopped
One 2-inch piece fresh ginger, peeled and finely grated
4 cloves garlic, finely chopped
2 tablespoons red wine vinegar
1 1/2 cups beef or chicken stock
1/2-1 teaspoon cayenne pepper
1 cup coconut milk from a well-shaken can

Steps:

  • Pat the meat dry and sprinkle lightly with salt and lots of black pepper.
  • Set a small cast-iron or other heavy frying pan over medium heat. When very hot, sprinkle in the coriander, cumin, fennel, and fenugreek seeds. Stir for 30 seconds or so until the spices just start to emit a roasted aroma. Empty onto a piece of paper towel, and, when cooled off a bit, grind the spices in a clean coffee grinder or crush in a mortar.
  • Preheat oven to 325°F.
  • Pour the oil into an ovenproof casserole-type pan and set over medium-high heat. When hot, put in the meat and brown on all sides. Remove to a plate. Add the cinnamon, onions, ginger, and garlic. Stir and cook 4-5 minutes. Add the vinegar, stock, cayenne, 1 1/2 teaspoons salt, and the beef as well as its accumulated juices. Bring to a boil, stirring the sauce. Cover and place in oven. Cook, basting and turning every 20 minutes or so, about 2-2 1/2 hours or until meat is tender. Remove pan from oven. Add the coconut milk, stir, and bring to a simmer before serving.

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