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Sri Lankan   -   Mustard Beef Curry   adapted from Fire and Spice by Heather Jansz Balasuriya

  • 1/2 Cup Brown Mustard Seeds
  • 1/4 Cup Cider Vinegar
  • 1/4 Cup Olive Oil
  • 1 Large Onion -- quartered
  • 8 Cloves Garlic
  • 1 Inch Ginger -- finely chopped
  • 1 Tablespoon Curry Powder
  • 2 Pounds Beef -- cubed
  • 4 Whole Cloves
  • 4 Pods Cardamom -- crushed
  • 1/2 Stick Cinnamon
  • 1 Tablespoon Turmeric
  • 1 Tablespoon Black Pepper
  • 8 Leaves Curry
  • 2 Cups Water
  • Salt -- to taste
Directions Put mustard seeds, vinegar, and a dash of water into the blender and blend until seeds are crushed. Set aside. Heat oil in skillet. Brown onions, garlic and ginger. Add curry powder and beef. Stir over medium heat until well browned about 5 minutes. Stir in cloves, cardamom, cinnamon, turmeric, black pepper, and curry leaves. Add water and mustard seed blend. Stir well. Simmer until sauce is thick.
Serve with rice or noodles.
Serves 4
Time to Make 0:00

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