How to Make Sri Lankan Beef Smoore Asian Cooking Recipe Cuisine

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Sri Lanka Mas Ismoru (Beef Smoore)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 Recipe Makes for 6-8 Servings:

 1.5 kg (3 lb 5 oz) silverside or round steak (in one piece)

 2 onions, finely chopped

 6 garlic cloves, finely chopped

 1 tablespoon finely chopped fresh ginger

 1 cinnamon stick

 10 curry leaves

 1 stem lemongrass or 2 strips lemon zest

 3 tablespoons Ceylon curry powder

 ½ teaspoon fenugreek seeds

 125 ml (4 fl oz/½ cup) vinegar

 ½ pickled lime or lemon

 500 ml (17 fl oz/2 cups) thin coconut milk

 1 teaspoon ground turmeric

 2 teaspoons chilli powder, or to taste

 2 teaspoons salt, or to taste

 250 ml (8½ fl oz/1 cup) thick coconut milk

 50 g (1¾ oz) ghee

 Directions:

 Pierce the meat all over with a skewer and put in a large saucepan with all the ingredients except the thick coconut milk and ghee. 

 Cover and simmer gently for 1½ –2 hours, or until the meat is tender. Add the thick coconut milk and cook, uncovered, for a further 15 minutes. Remove the meat to a serving dish and, if the gravy is too thin, reduce by boiling rapidly. Transfer the gravy to a bowl.
Heat the ghee in the cleaned pan over low heat. Add the beef and brown on all sides, then return the gravy to the pan and heat through. Serve while warm.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com
Enjoy..



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