How to make a Sri Lankan beef and potato curry

If you fancy a spicy South Asian warmer, this Sri Lankan beef curry beats the oil-drenched takeaway box hands dow

Refreshing to look at and a guilt-free way to satisfy your need for a curry fix

Sri Lankan beef and potato curry

Prep: 10 mins
Cook: 40 mins

Serves 4

600g maris piper potatoes, cut into 2cm cubes
450g diced lean braising beef
1 large white onion, finely sliced
2 cloves of garlic, crushed
1 thumb of ginger, grated
2 green chillies, sliced (more if you like it hotter)
1 tin of light coconut milk
A large handful of baby spinach
Salt and pepper
Coconut or olive oil
A handful of coriander leaves and a squeeze of lemon juice to serve

For the spice mix

1 tsp turmeric
2 tsp ground cumin seed
½ tsp chilli powder
1 cinnamon stick
4 cardamom pods
4 cloves
12 fresh curry leaves

Heat the oil in a heavy, lidded pan. Add the cinnamon, cloves, cardamom and curry leaves and cook gently for a minute.

Add the remaining spices and cook for 30 seconds. Add the onion, garlic and ginger, season well and cook for six to seven minutes. Add the beef and stir well. Tip in the chillies.

Add the coconut milk, bring to the boil, cover with a lid and simmer for a total of 45 minutes, adding in the potatoes after 20 minutes. Just before serving, stir in the spinach leaves and lemon juice and taste the seasoning.

Serve with the coriander sprinkled over and a pile of warm chapatis.

Recipe from lovepotatoes.co.uk/recipes