Sri Lanka Beef Smore Recipe

RECIPES OF SRI LANKA

A dish of Dutch origin, beef smore appears in various guises throughout the region, wherever the Dutch maintained a presence. In Sri Lanka, beef smore is a great treat - a whole beef fillet or loin which is slowly simmered in a spicy coconut milk gravy and then sliced and served in its own gravy. Eaten with rice or bread of your choice.

Ingredients :

500 g

250 ml

2 tbsp

2 sprigs

5 cm

2 1/2 cm

1 stalk

3 pieced

1/2 tsp

2 tbsp

-

Whole beef fillet or loin

Coconut milk

Ghee or vegetable oil for sauteing

Curry leaves

Screwpine leaves ( pandanus leaves ), sliced

Lemongrass, finely sliced

Shallot or Bombay onion, sliced

Green chilies, deseeded and finely sliced

Chili powder

Distilled vinegar

Salt and pepper to taste.

Method :

• Prepare the beef by piercing it all over with a fork or skewer and marinate in vinegar, salt and pepper for 2 - 4 hours.

• Heat the ghee or oil in a pan until very hot and sear the beef until lightly brown on both sides. This seals the meat and helps to retain the juice. Remove the meat from the pan and set aside.

• To the same pan add swrewpine leaves, curry leaves, lemongrass, Bombay onion, lemongrass and chilies. Fry for approx. 2 minutes or until half cooked.

• Add chili powder and mix well.

• Return the beef to the pan and add the coconut milk, stir well, and allow to simmer until the coconut milk reduces to a thick gravy and the meat is done to your liking, approx. 25 minutes.

• Remove from the heat, sliced the meat into the desired thickness and pour the gravy over the slices and serve.