Mas Ismoru is a Sri Lankan Pot Roast with a coconut based curry sauce. It is delightfully tangy and can be made as hot or not as you like.
Sri Lankan Pot Roast with Curry sauce and Ghee Rice
Prep time: roughly an hour
Cooking time: 2.5 hours
Stage 1 Ingredients.
1 Tablespoon of Ghee (or butter)
1.5kg (approx) of stewing steak (a Bolar Beef Roast works brilliantly)
2 medium (or 1 large) onion, finely chopped
6 cloves of garlic, finely chopped
1 Tablespoon of fresh ginger, finely chopped (or about the same in ginger powder)
1 cinnamon stick (or about 1.5 teaspoons of Dutch Cinnamon powder)
10 dried curry leaves
1 stalk of lemon grass (or two strips of lemon rind)
3 Tablespoons of Ceylon Curry Powder – http://degroot.id.au/recipes/2006/03/18/ceylon-curry-powder/
1/2 teaspoon of Fenugreek seeds
1/2 cup of vinegar (cider vinegar is good)
1/2 pickled lime or lemon, or 1/2 cup of tamarind paste (or juice of 1/2 large lemon)
2 cups coconut milk
1 teaspoon of ground tumeric
2 teaspoons of chilli powder
2 teaspoons of salt
for extra bite, add 6 dried chillies (whole)
Stage 2 ingredients.
1 cup of coconut cream
2.5 Tablespoons of Ghee (or butter if you haven’t got Ghee)
Pierce the meat well with a skewer or knife all over.
Place in a large pot with the ghee and fry lightly on all sides.
Add all the Stage 1 ingredients. Stir well, bring to the boil, then reduce to a simmer and cover.
Cook for about 2 hours, stirring occasionally.
Add the coconut cream and increase the heat slightly. Simmer uncovered for about 15 mins.
Now remove the meat and place in a frypan with the ghee. Fry on all sides of the meat to give a nice seared finish.
While doing this, reduce the sauce further.
Rest the meat for 5 mins and then carve.
Serve on Ghee Rice ( http://degroot.id.au/recipes/2006/03/18/ghee-rice/ ) with spoonfuls of the sauce.