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Mas Ismoru – Sri Lankan Pot Roast Curry
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.
Prep time: roughly an hour
Cooking time: 2.5 hours
Stage 1 Ingredients.
Stage 2 ingredients.
Method.
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 ( https://degroot.id.au/recipes/2006/03/18/ghee-rice/ ) with spoonfuls of the sauce.
Did you like this recipe? You might also like:
- Sweet Beef Curry
- Lemon Coconut Chicken Curry
- Ceylon Curry Powder
- Ghee Rice
- Basil and Coriander Beef Stir Fry
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