Sri Lankan spicy beef and potato keema curry.
It makes a great filling for samosas, empanadas and meaty side-dish for your bread, parathas and naan. With Sri Lankan spices this shredded beef curry is a must try.
You know what will go well with this Sri Lankan inspired keema curry?
My Stovetop Naan recipe that comes in handy when you need a homemade flatbread.
So for today’s post, I’m making a simple beef and potato keema curry that you can dish out with your favorite carb.
I would suggest pinning or saving this recipe for family dinners because this shredded keema recipe can be used in many ways.
A Sri Lankan version keema curry with shredded beef.
Most Keema curry served at restaurants are made with some kind of minced meat but I’m replacing it with Shredded Beef and adding spices to give the dish a Sri Lankan twist.
I’m also using more than the usual amount of Onions required.
Some of you might be reluctant to use a lot of onions because they make you tear and then some of you simply dislike it but personally I can’t think of cooking any meals without Onions.
Save the recipe to your favorite Pinterest board!
5 meal ideas for Sri Lankan spicy beef and potato keema curry.
1. Filling for empanadas.
2. Cheese, shredded beef and potato stuffed sandwiches.
3. As a topping for pasta.
4. As a roti or spicy pie filling.
5.As a spicy beef topping for pizzas.
Sri Lankan Spicy Beef and Potato keema curry.
6 tablespoons of cooking oil
A sprig of Curry leaves
1 tablespoon of ginger-garlic paste(make your own paste)
3 large Onions finely sliced
500g of Beef cooked and then shredded(see notes above on how to shred the beef).
A cube of vegetable or beef bouillon
1/2 teaspoon of Turmeric powder
1/2 teaspoon of Curry powder
1 teaspoon of Chilli Powder
1 teaspoon of Sugar
3 medium-sized Potatoes, peeled and cubed to 1/2 an inch
1/2 teaspoon of red chilli flecks
Salt to taste
1/4 cup of Water
1/4 a cup of coconut milk
Method
Shred the beef first, use the methods given above on how to shred the beef. choose the method convenient for you.
Season with salt, turmeric, curry powder, chilli powder, sugar combine and set aside for 20 minutes.
Wash, peel and cube the potatoes(1/2 an inch). set aside.
Place a shallow, flat pan on medium heat and pour in the oil.
Add the Onions, curry leaves and let it cook until the Onions become translucent.
Once the Onions become pale, add the Beef to the pan.
Over medium heat, start mixing the Onions and the spices with the Beef while letting the meat fry, this should take about 5-10 minutes.
Once the beef chunks are slightly brown, gradually add the cubed Potatoes, remember both the Beef and potatoes should semi-fry and cook quickly so the size you slice the meat and cube the potatoes matters.
Now add the water with the chilli flecks and leave it on medium heat to cook for 5 minutes.
Cook until water is completely reduced, add the Coconut milk with Salt to season and cook until its reduced and a thick gravy forms.
How to serve.
You have two options if you want a bit of gravy and you are hoping to serve 3 to 4 individuals, leave the thick gravy but if it is only for two, serve it as a dry keema curry without the gravy. You can do this by letting the curry cook until the gravy coats the beef and Potatoes.
Taste and season with salt and serve hot with your favorite Roti or Naan bread.
Enjoy!
Sri Lankan Spicy Beef and Potato keema curry.
SRI LANKAN SPICY BEEF AND POTATO KEEMA CURRY.
IT MAKES A GREAT FILLING FOR SAMOSAS, EMPANADAS AND MEATY SIDE-DISH FOR YOUR BREAD, PARATHAS AND NAAN. WITH SRI LANKAN SPICES THIS SHREDDED BEEF THIS DISH IS A MUST TRY.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 6 tablespoons of cooking oil
- A sprig of Curry leaves
- 1 tablespoon of ginger-garlic paste(or make your own paste)
- 3 large Onions finely sliced
- 500g of Beef cooked and then shredded(see notes above on how to shred the beef)
- 1 cube of vegetable or beef bouillon
- 1/2 teaspoon of Turmeric powder
- 1/2 teaspoon of Curry powder
- 1 teaspoon of Chilli Powder
- 1 teaspoon of Sugar
- 3 medium-sized Potatoes, peeled and cubed to 1/2 an inch.
- 1/2 teaspoon of red chilli flecks
- Salt to taste
- 1/4 cup of Water
- 1/4 a cup of coconut milk
Instructions
- Shred the beef first, use the methods given above on how to shred the beef. choose the method convenient for you.
- Season with salt, turmeric, curry powder, chilli powder, sugar combine and set aside for 20 minutes.
- Wash, peel and cube the potatoes(1/2 an inch). set aside.
- Place a shallow, flat pan on medium heat and pour in the oil.
- Add the Onions, curry leaves and let it cook until the Onions become translucent.
- Once the Onions become pale, add the Beef to the pan.
- Over medium heat, start mixing the Onions and the spices with the Beef while letting the meat fry, this should take about 5-10 minutes.
- Once the beef chunks are slightly brown, gradually add the cubed Potatoes, remember both the Beef and potatoes should semi-fry and cook quickly so the size you slice the meat and cube the potatoes matters.
- Now add the water with the chilli flecks and leave it on medium heat to cook for 5 minutes.
- Cook until water is completely reduced, add the Coconut milk with Salt to season and cook until its reduced and a thick gravy forms.
- How to serve.
- You have two options if you want a bit of gravy and you are hoping to serve 3 to 4 individuals, leave the thick gravy but if it is only for two, serve it as a dry keema curry without the gravy. You can do this by letting the curry cook until the gravy coats the beef and Potatoes.
- Taste and season with salt and serve hot with your favorite Roti or Naan bread.
Save