MUSTARD MEAT CURRY Francis Fonseka Chief Steward Pullman Cairns International
INGREDIENTS • • • • • • • •
1 lb Beef 1 tsp coriander powder 1 tsp sweet cumin powder 2 slices ginger 1 piece Rampe (Pandan Leaf) 4 oz coconut milk 1 ½ tsp salt 2 dessert spoon Mustard
• • • • • • • • •
1 dessert spoon chilli powder 1 tsp cumin powder ¼ oz garlic 2 sprigs curry leaves 1 thin slice sera (lemongrass) 1 pint coconut milk 3 oz onions 1-2 tsp lime juice 2 dessert spoons oil
METHOD
1. Wash and cut beef into ½ inch cubes 2. Chop 1 oz and slice 2 oz of the onions. Chop garlic and ginger fine. Grind the mustard fine. 3. Add all the ingredients except the 4 oz of Coconut Milk, mustard, sliced onions, curry leaves and oil. Bring to boil and cook until the meat is tender 4. Mix mustard with 4 oz Coconut Mild and add to meat. Bring to boil and remove from heat 5. Heat the oil in a pan and when very hot add the curry leaves and sliced onions and fry until crisp and dry 6. Add the meat, bring to boil and simmer for about 5 minutes. 7. Take off heat and add lime juice and stir
SERVING 8 people.
EVERY PERSON HAS A STORY Accompany the Brinjal Curry with this Beef Curry and rice for a Sri Lankan feast.