Cinnamon Grand Colombo is a deeply aromatic Sri Lankan beef curry where large pieces of chuck or brisket are braised low and slow in a toasted spice blend, coconut milk, and a generous amount of cinnamon. The name nods to Colombo, the island’s commercial capital, and the dish is a celebration of the warm, sweet-spiced style of cooking found in the country’s coastal lowlands. It works because the long, gentle simmer transforms tough beef into meltingly tender chunks while the cinnamon, curry leaves, and pandan infuse every bite with a complex, festive flavor.
Ingredients
- 3 lb (1.4 kg) beef chuck or brisket, cut into 2-inch (5 cm) chunks
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 2 large red onions, thinly sliced (about 4 cups / 400 g)
- 6 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 cinnamon sticks (3 inches / 7.5 cm each)
- 1 tbsp (6 g) curry leaves (fresh or dried; see Tips)
- 1 pandan leaf, tied in a knot (optional)
- 1 tbsp (8 g) Sri Lankan curry powder (see Tips for substitute)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) chili powder (adjust to taste)
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) beef broth or water
- 2 tbsp (30 ml) tamarind paste mixed with 2 tbsp (30 ml) warm water
- 1 tsp (5 g) salt, plus more to taste
- 1 tbsp (15 ml) fresh lime juice
Instructions
- Pat the beef chunks dry with paper towels and season generously with salt. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 5–6 minutes per batch. Transfer the beef to a plate and set aside.
- Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until they are soft and golden brown, about 8–10 minutes. Add the garlic, ginger, cinnamon sticks, curry leaves, and pandan leaf (if using). Cook for 1 minute until fragrant.
- Add the curry powder, turmeric, and chili powder. Stir constantly for 30 seconds to toast the spices, then pour in the coconut milk and broth. Scrape up any browned bits from the bottom of the pot.
- Return the beef and any accumulated juices to the pot. Add the tamarind water and 1 tsp salt. Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 2 to 2.5 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
- Once the beef is tender, remove the lid and increase the heat to medium. Let the sauce simmer uncovered for 10–15 minutes, stirring often, until it thickens to a gravy-like consistency that coats the back of a spoon. Taste and adjust salt, if needed.
- Stir in the fresh lime juice just before serving. Remove the cinnamon sticks, curry leaves, and pandan leaf before bringing the pot to the table.
Tips
- Curry powder substitute: If you can’t find Sri Lankan curry powder, mix 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp ground fennel, 1/2 tsp ground cardamom, and 1/4 tsp ground cloves. The flavor will be close but slightly less complex.
- Curry leaves: Fresh curry leaves are ideal, but dried work too—use about half the amount. If you have neither, skip them and add an extra strip of lime zest to the pot during cooking to mimic some of the citrusy note.
- Don’t rush the sear: The browning is where much of the flavor develops. Pat the beef dry before searing, and give each piece enough space in the pan so it browns instead of steaming.
- Adjusting heat: Sri Lankan curries are often spicy. Start with 1 tsp chili powder and add more at the end if you want more heat. You can also add a slit green chili with the onions for a fresh kick.
Serving Suggestions
Serve the cinnamon grand colombo over steamed jasmine rice or with hoppers (string hoppers or appam) to soak up the rich sauce. A side of coconut sambol—a simple mix of grated coconut, red onion, lime juice, and chili—adds a bright, fresh contrast. For a complete meal, pair with a crisp green salad dressed with lime and a little salt.
Variations
- Chicken version: Use bone-in chicken thighs instead of beef. Brown the chicken briefly, then reduce the simmering time to 30–40 minutes, or until the chicken is cooked through and tender. Check that the internal temperature reaches 165°F (74°C) with a food thermometer.
- Vegetable version: Swap the beef for hearty vegetables like potatoes, carrots, and eggplant. Sauté the vegetables after the onions, then add the coconut milk and broth, and simmer for 20–25 minutes until tender.
- Extra aromatics: Add a bruised lemongrass stalk or a few cardamom pods with the cinnamon for a more layered aroma.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking; they will keep for up to 4 days. The flavor often deepens overnight. To freeze, cool completely and store in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened too much. Reheat until piping hot, at least 165°F (74°C) for leftovers.
Frequently Asked Questions
Can I use a different cut of beef? Yes, any tough, well-marbled cut that benefits from slow cooking works—chuck, brisket, or round. Avoid lean cuts like sirloin, which will dry out during the long simmer.
Can I make this in a slow cooker or Instant Pot? Absolutely. For a slow cooker, sear the beef and sauté the onions on the stovetop, then transfer everything to the slow cooker and cook on low for 8 hours or high for 4–5 hours. For an Instant Pot, use the sauté function for searing and then pressure cook on high for 45 minutes, followed by a natural release for 15 minutes.
Why is my sauce too thin? The sauce thickens as it reduces. If it’s still thin after the simmering step, remove the beef with a slotted spoon and let the sauce bubble uncovered for another 5–10 minutes, stirring frequently, until it reaches your desired consistency.
Can I use ground cinnamon instead of sticks? You can, but use only 1/2 teaspoon, as ground cinnamon is more potent. The sticks are better for this dish because they infuse the sauce without turning it gritty, and they’re easy to remove before serving.
Is this curry very spicy? It’s aromatic more than fiery. The chili powder adds a gentle warmth, but you can reduce it or omit it entirely for a milder curry. The cinnamon, curry leaves, and pandan are the stars.
What is pandan leaf and where can I find it? Pandan is a tropical leaf used in Southeast Asian cooking for its vanilla-like fragrance. It’s available fresh or frozen at Asian grocery stores. If you can’t find it, just omit it—the curry will still be delicious.
Related
- Sugar Cookie Nutrition Facts: Per Cookie & Batch
- Sugar Cookie Pie Crust: Easy No-Roll Recipe
- Sugar Cookie Meme: The Viral Recipe Explained
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).