Tender beef cubes slow-braised in a rich, dark coconut gravy with roasted spices, tamarind, and vinegar until the sauce reduces to a thick, clinging coat — a Burgher-Sinhalese culinary masterpiece.
Ingredients
750g beef chuck, cut into 3cm cubes
400ml thick coconut milk
200ml thin coconut milk
2 onions, sliced
6 cloves garlic, sliced
2 cm ginger, sliced
1 cinnamon stick
6 cardamom pods
6 cloves
1 tsp fennel seeds
2 tbsp roasted curry powder
1 tbsp chili powder
1 tsp turmeric
1 tbsp tamarind paste
1 tbsp vinegar
10 curry leaves
2 green chilies
1 sprig pandan leaf
Salt to taste
2 tbsp coconut oil
Instructions
1Heat coconut oil in a heavy pot. Add cinnamon, cardamom, cloves, fennel seeds, and curry leaves. Fry until fragrant.
2Add onions and cook until golden brown, about 10 minutes.
3Add garlic, ginger, and green chilies. Cook for 2 minutes.
4Add beef cubes and sear on all sides for 5 minutes. Add chili powder, curry powder, and turmeric.
5Pour in thin coconut milk, tamarind paste, vinegar, and pandan leaf. Bring to a boil.
6Reduce heat to very low, cover, and simmer for 1.5-2 hours until beef is fork-tender.
7Add thick coconut milk. Simmer uncovered for 20 minutes until the sauce is thick and dark. Season with salt.
Did You Know?
The word "smoore" comes from the Dutch "smoor," meaning to braise — a technique the Dutch Burghers brought to Sri Lanka and that local cooks transformed with coconut and roasted spices.