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Harak Mas Curry

Inspired for something with beef and the flavours of Sri Lanka, I made Harak Mas Curry in the tagine tonight.

Harak Mas Curry

h2. Ingredients.

* 500g rump steak, trimmed.
* some oil or ghee
* 1 large onion
* 4 cloves of garlic
* 3 teaspoons of Sri Lankan (Ceylon) curry powder
* 1 teaspoon of salt
* 1 Tablespoon of vinegar
* 1 salted chilli (or two fresh red chillies)
* 1 can of roma tomatoes (440g)
* 1 teaspoon of brown mustard seeds
* 1 Tablespoon of fresh ginger finely chopped (or 1.5 teaspoons of dried ginger powder)

h2. Method.

Dice the onion and place in a tagine (or pot) with the oil or ghee over a low flame.
Add the finely chopped garlic, ginger and mustard seeds. Saute until the onion is translucent.
Cube the beef and add to the tagine with the salt, vinegar, chillies and curry powder. Brown the meat on all sides and then add the tomatoes. Simmer covered for about an hour or until the meat is tender.
Reduce the liquid until you have a thick sauce and serve with Ghee Rice, yoghurt and optionally a sprinkling of coriander leaves.

posted to Asian & Indian,Recipes @ 9:01 pm

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