A dish of Dutch origin. In Sri Lanka, beef smore is a real treat a whole beef filet or loin which is slowly simmered in a spicy coconut milk gravy and then sliced and served in its own gravy. Eat with rice or breads of your choice.
- 1 lb (500 g) beef sirloin
- 2 tablespoons white vinegar Salt and pepper to taste
- 2 tablespoons ghee or vegetable oil for stir-frying
- 2 sprigs curry leaves
- 1 stalk lemongrass, tender inner part of bottom third only, finely sliced
- 1 onion, sliced
- ½ teaspoon ground red pepper
- 1-2 green finger-length chilies, deseeded and finely sliced
- 1 cup (250 ml) coconut milk
How to Make It
- Pierce the beef all over with a fork or skewer and marinate in vinegar, salt and pepper for 2 to 4 hours.
- Heat the ghee or oil until very hot and sear the beef until lightly browned on all sides. This seals the meat and helps to retain the juices. Remove the meat from the pan and set aside.
- To the same pan add the curry leaves, lemongrass, onions, and green chilies. Fry until half cooked, about 3 minutes. Add the ground red pepper and mix well. Return the beef to the pan and add the coconut milk. Stir well and simmer until the coconut milk reduces into a thick gravy and the meat is done to your liking, about 25-35 minutes.
- Remove from the heat, slice the meat to the desired thickness and pour the gravy over the slices.