Cinnamon Life Colombo is a warmly spiced Sri Lankan beef curry that gets its name from the island’s famous cinnamon and the bustling capital city. This version builds a rich, dark gravy with roasted curry powder, coconut milk, and a generous stick of true Ceylon cinnamon, which infuses the meat with a sweet, woody fragrance. It’s a deeply comforting one-pot dish that works for both weeknight dinners and special occasions, and it’s easier to make than you might think.
Ingredients
- 2 lbs (900 g) beef chuck or round steak, cut into 1.5-inch cubes
- 3 tbsp (45 ml) coconut oil or vegetable oil
- 1 large onion, finely chopped (about 1.5 cups / 190 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (14 g) Sri Lankan roasted curry powder (or substitute with a mix of 1 tbsp curry powder + 1 tsp paprika + 1/2 tsp cayenne)
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 cinnamon stick (3 inches / 7.5 cm), preferably Ceylon cinnamon
- 4-5 fresh curry leaves (optional, but highly recommended)
- 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 tbsp lime juice)
- 1 tsp sugar (optional, to balance)
- Salt to taste (about 1.5 tsp / 9 g)
- Fresh cilantro, for garnish
Instructions
- Brown the beef: Pat the beef cubes dry with paper towels. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 4-5 minutes per batch. Do not crowd the pan; you want a good sear. Transfer the browned beef to a plate and set aside.
- Sauté the aromatics: In the same pot, reduce the heat to medium. Add the chopped onion and cook, stirring frequently, until soft and golden, about 5-7 minutes. Add the garlic and ginger and cook for another minute until fragrant.
- Toast the spices: Add the roasted curry powder, turmeric, coriander, cumin, and the cinnamon stick. Stir constantly for about 30 seconds to toast the spices and release their oils. If using curry leaves, add them now and stir.
- Deglaze and simmer: Pour in the coconut milk and beef broth, scraping up any browned bits from the bottom of the pot. Add the tamarind paste and stir to combine. Return the browned beef to the pot, along with any accumulated juices. Bring the curry to a gentle simmer.
- Cook low and slow: Reduce the heat to low, cover the pot, and let the curry simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking. If the sauce reduces too much, add a splash of water.
- Finish and adjust: Once the beef is tender, taste the curry and add salt as needed (start with 1 tsp and adjust). If the curry tastes slightly bitter or too tangy, add the sugar to balance. If you prefer a thicker gravy, simmer uncovered for the last 10-15 minutes.
- Rest and serve: Remove the cinnamon stick before serving. Garnish with fresh cilantro. The curry will thicken slightly as it cools.
Tips
- Use Ceylon cinnamon if possible: True Ceylon cinnamon (from Sri Lanka) is sweeter and more delicate than the common cassia cinnamon found in most supermarkets. If using cassia, use a smaller piece (2 inches) and remove it before serving, as it can be overpowering.
- Don’t skip browning: Browning the beef in batches develops a deep flavor that you can’t get from just simmering. Take your time with this step.
- Adjust the heat: Sri Lankan roasted curry powder varies in spiciness. If you’re sensitive to heat, start with 1.5 tbsp and taste before adding more. You can always add a pinch of cayenne at the end.
- Curry leaves: Fresh curry leaves add an authentic aroma. If you can’t find them, you can omit them or substitute with a small piece of lime zest (removed before serving).
Serving Suggestions
Serve this curry hot with steamed jasmine rice or basmati rice, and a side of pol sambol (fresh coconut relish) or a simple cucumber salad. It also pairs well with warm roti or naan for scooping up the gravy. For a complete Sri Lankan meal, add a side of dhal (lentil curry) and some pickled onions.
Variations
- Chicken version: Use boneless, skinless chicken thighs instead of beef. Reduce the simmering time to 30-40 minutes, until the chicken is cooked through.
- Vegetarian option: Replace the beef with 2 cups of chickpeas (cooked) or firm tofu cubes. Add them in the last 15 minutes of cooking, and use vegetable broth instead of beef broth.
- Add vegetables: Stir in diced potatoes or carrots along with the beef for a heartier curry. They will cook in the sauce and absorb the flavors.
- Creamier texture: For a richer gravy, add an extra 1/2 cup of coconut milk at the end and simmer for 5 minutes.
Storage and Reheating
Store any leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will meld and often improve overnight. To reheat, place the curry in a saucepan over medium-low heat, adding a splash of water or coconut milk if it has thickened too much. Stir until heated through. You can also reheat individual portions in the microwave. This curry freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What is Sri Lankan roasted curry powder? It’s a blend of coriander, cumin, fennel, black pepper, and other spices that have been dry-roasted until fragrant, then ground. It has a deeper, more complex flavor than standard curry powder. You can find it in Asian grocery stores or online.
Can I use a different cut of beef? Yes, any tough, well-marbled cut that benefits from slow cooking works well, such as brisket, short ribs, or round. Avoid lean cuts like sirloin, which can become dry.
My curry is too thin, how do I thicken it? Simmer it uncovered for an extra 10-15 minutes to reduce the liquid. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the curry, then simmer for 2 minutes.
Can I make this in a slow cooker? Yes, brown the beef and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours, or until the beef is tender.
Is this curry spicy? It has a warm, aromatic heat rather than a fiery one. The main spices are cinnamon, turmeric, and coriander, with just a hint of heat from the curry powder. Adjust the amount of curry powder to suit your preference.
Can I omit the tamarind? Yes, you can substitute with 1 tablespoon of lime juice or a small piece of dried mango powder (amchur) for a similar tangy note. The flavor will be slightly different but still delicious.
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