EASY BEEF-PUMPKIN CURRY(SRI LANKAN, ONE-POT)
SRI LANKAN BEEF AND PUMPKIN CURRY- PART STEW FOR YOUR CRUSTY BREAD OR A CURRY FOR YOUR RICE, EITHER WAY, YOU’LL ENJOY THIS DISH OF DELICIOUS GRAVY, TENDER BEEF AND PUMPKIN COOKED IN SRI LANKAN SPICES.
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Ingredients mentioned below use standard measuring cups and spoons.
500g of good Beef cut into required size(smaller than the pumpkin cubes)
2 tablespoons of chilli powder
1 1/2 tablespoon coriander powder
1 tablespoon of tamarind(soaked in 1/2 cup warm water)
1 large onion finely sliced
1 medium-sized tomato chopped
A handful of curry leaves
a large piece of pandan leaf
1-2 inch piece of cinnamon
4 slightly bruised Cardamom
1 tablespoon of minced ginger
1 tablespoon of minced garlic
500g of pumpkin cut into required size(slightly larger than the beef)
1 cup of thick milk(1/2 cup of coconut milk if you want less gravy, 1 cup if you want more gravy)
Assemble all the ingredients you need for the recipe.
Use a pan, large enough for both the beef and pumpkin pieces to be moved while cooking.
Have the beef and pumpkin cut into required size, cut the pumpkin slightly larger than the beef, so they are easy to stir.
To a large cooking pan, add the beef cubes, followed by turmeric, chilli powder, coriander powder, curry powder, tamarind, onions, ginger, garlic, pandan leaves, cardamom, cinnamon, tomato, sugar and salt to season.
Combine all the ingredients with the beef and leave it to marinate for 10-15 minutes.
Once marinated, place the pan over medium heat, pour in water, cover with a lid and slow simmer the beef for 45 minutes or until the beef is tender and water is reduced by half.
Once the beef has been cooking for 45 minutes and the chunks are tender, add the pumpkin pieces, combine and slow simmer for further 10 minutes, if you find that there isn’t enough water to cook the pumpkin, add half a cup of water or just enough water to soften the pumpkin halfway.
Pour in the coconut milk(pour 1/2 cup for less gravy, 1 cup for more gravy)and then gently stir the pumpkin with the beef, taste and season with salt if necessary, cover and slow simmer for 30 minutes more or until, both the beef and pumpkin are cooked and the gravy is reduced by half and thick.