Sri Lankan-Style Beef Curry With Wholegrain Rice & Quinoa

by - October 30, 2016

Slow-cooked steak in creamy coconut and fragrant, citrusy flavours sits atop quinoa and wholegrain brown rice. Delicious, warming and surprisingly simple to make...

This is the 9th of 10 recipe twists that some of Jamie Oliver's Food Revolution Ambassadors have been creating in order to compliment and expand on Jamie's 10 life saving meals. This recipe is a twist on his 'Lamb and Chickpea Curry' which you can find here

 I am not a huge fan of eating lamb (they're too cute!) But I am a huge fan of Sri-Lankan cuisine after visiting a nearby Sri-Lankan restaurant, The Moonstone [Click here to read the review]

Being able to cook yourself a curry from scratch is a great little skill to have because it opens up so many new dishes for you. Indian and Thai are well-known favourites on the curry scene, but have you ever had Sri-Lankan? It's somewhere in between the two, combining the fragrant spices and citrusy notes of a Thai with the tomato and traditional Indian spices.  It's light and you can add any extra vegetables that you want. I opted for a big handful of leaves on the top to add some greens to mine but adding beans, broccoli or kale would be cool, too. Just do whatever you have. The only drawback to curries is the extensive ingredients list but once you've got the staples, you've got them for a lonnnng time so it's a worthwhile investment. Fenugreek for days, bruv.

Ingredients (serves 2)
400g Diced Casserole Steak
2 limes
1 tsp ground fenugreek
1 tsp turmeric
1 tsp cumin seeds
1 tsp mustard seeds
2 cloves garlic
3cm piece of root ginger 
2 onions - diced
8 medium vine tomatoes
1 can coconut milk
220g Brown Rice  & Quinoa (I used a microwavable packet of Uncle Ben's) 
1-2 chillies  - depending how hot you want it
Lemon wedges, to serve

How To Make

Marinate your beef in the juice of both limes and a big handful of salt and leave in the fridge for at least an hour

Next make your spice mix by pummelling all the spices together

I'm using dried cascabel chillies - they're sweet, mild and nutty

Fry your onions, garlic, chillies and ginger in some oil util softened for around 5 minutes, then add your spice mix and fry for a further minute or two.

It should be smelling amazing right about now? Go on, whack your coconut milk and tomatoes in and boil for a couple of minutes then turn down the heat and add your steak.

Leave that to simmer for 1 hour or more if you have time. The longer you can leave it the more tender the meat will be.

Serve up with your rice, a handful of leaves if you like and some extra lemon wedges.

I hope you like it! 

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