Cinnamon Lakeside Colombo is a fragrant, warming Sri Lankan beef curry built on a base of toasted spices, coconut milk, and a generous stick of true cinnamon. Unlike quick weeknight curries, this one develops its deep, complex flavor through a slow simmer that lets the beef become meltingly tender and the sauce thicken into a rich, glossy gravy. It’s a versatile dish that works equally well with rice, bread, or even potatoes, and it’s the kind of recipe that tastes even better the next day.
Ingredients
- 2 lb (900 g) beef chuck, cut into 1½-inch cubes
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 large onion, finely chopped (about 1½ cups / 190 g)
- 4 cloves garlic, minced (about 1 tbsp / 12 g)
- 1 tbsp (12 g) fresh ginger, grated
- 2 stalks lemongrass, bruised (white part only)
- 2 cinnamon sticks (each about 3 inches / 8 cm)
- 6 cardamom pods, lightly crushed
- 4 whole cloves
- 1 tsp (2 g) curry powder (Sri Lankan or Madras)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) chili powder (adjust to taste)
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) beef broth or water
- 1 tbsp (15 ml) tamarind paste (or 1 tsp lime juice)
- 2 tsp (10 g) salt, plus more to taste
- Fresh curry leaves (optional, about 10 leaves)
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt. Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- Working in batches to avoid crowding, sear the beef until deeply browned on all sides, about 5–7 minutes per batch. Transfer the beef to a plate and set aside.
- Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until soft and golden, about 8–10 minutes. Scrape up any browned bits from the bottom of the pot as the onion releases moisture.
- Add the garlic, ginger, lemongrass, cinnamon sticks, cardamom pods, and cloves. Cook for 1–2 minutes until fragrant, stirring constantly.
- Stir in the curry powder, turmeric, and chili powder. Cook for 30 seconds to toast the spices, then pour in the coconut milk and broth (or water). Stir well, scraping the bottom of the pot to release any remaining fond.
- Return the beef to the pot along with any accumulated juices. Add the tamarind paste, curry leaves (if using), and 2 teaspoons of salt. Bring the liquid to a gentle simmer.
- Cover the pot with a lid slightly ajar, reduce the heat to low, and let it simmer gently for 1 hour 15 minutes to 1 hour 30 minutes, 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 your desired consistency. The sauce should coat the back of a spoon.
- Remove the cinnamon sticks, lemongrass stalks, and cardamom pods (if you can find them). Taste and adjust salt or chili. Serve hot.
Tips
- Substitutions: If you don’t have lemongrass, use 1 teaspoon of grated lemon zest. If tamarind is unavailable, use 1 teaspoon of lime juice or 1 tablespoon of pomegranate molasses—both add a similar tangy note.
- Don’t rush the sear: Browning the beef in batches is essential for flavor. If you crowd the pan, the beef steams instead of searing, and you lose that deep, savory crust.
- Spice heat: The chili powder amount is moderate. For a milder curry, use ½ teaspoon; for more heat, add a chopped green chili with the onion.
- Curry powder: Sri Lankan curry powder is more aromatic and less turmeric-heavy than Indian curry powder. If you only have standard curry powder, add an extra ½ teaspoon of ground coriander and ¼ teaspoon of fennel seeds to approximate the flavor.
Serving Suggestions
Serve this curry with steamed jasmine or basmati rice, or with warm roti or naan to soak up the sauce. A side of quick-pickled onions or a fresh cucumber salad adds a bright, acidic contrast. For a more substantial meal, spoon the curry over a baked potato or serve alongside roasted vegetables like carrots and green beans.
Variations
- Vegetarian: Replace the beef with 1½ pounds (680 g) of cubed butternut squash or sweet potato, and use vegetable broth. Reduce the simmering time to about 30–40 minutes, until the vegetables are tender.
- Chicken: Use boneless, skinless chicken thighs instead of beef. Sear for 3–4 minutes per side, then simmer for 25–30 minutes until cooked through (internal temperature 165°F / 74°C).
- Creamier: Stir in ½ cup (120 ml) of plain full-fat yogurt at the end, just before serving, for a richer, tangier sauce. Do not let it boil after adding.
- Add potatoes: Add 2 medium potatoes, peeled and cubed, during the last 25 minutes of simmering. They’ll absorb the sauce and become wonderfully tender.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The curry will keep for 3–4 days in the refrigerator. To reheat, place it in a saucepan over medium-low heat, adding a splash of water or broth if the sauce has thickened too much, until hot throughout (165°F / 74°C). You can also freeze the curry for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of beef? Yes, beef chuck is ideal because it becomes tender with slow cooking. You can also use brisket or round steak, but adjust the simmering time as needed—brisket may take a bit longer, while round steak might cook faster. Always check for fork-tenderness.
Is cinnamon essential? Yes, the cinnamon is what gives this curry its signature aroma and sweet warmth. If you only have ground cinnamon, use 1 teaspoon, but add it with the other ground spices and expect a slightly more intense, less subtle flavor.
Can I make this in a slow cooker? Absolutely. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender. Thicken the sauce on the stovetop as described in step 8.
Why is my sauce too thin? If the sauce remains thin after the uncovered simmer, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in, cooking for 2–3 more minutes. Alternatively, mash a few pieces of beef against the side of the pot to thicken the sauce naturally.
Can I use light coconut milk? Yes, but the sauce will be less rich and slightly thinner. You may need to simmer a bit longer to reduce it. For the most authentic texture, use full-fat coconut milk.
How do I make it spicier? Add 1–2 fresh green chilies, slit lengthwise, along with the garlic and ginger. You can also increase the chili powder to 1½ teaspoons, but be cautious—it’s easier to add heat than to remove it.
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