Sri Lanka Beef Embul (Beef Stew)

Cut beef into 1-inch cubes and pat dry with paper towels.

Soak tamarind in 75 ml warm water for 10 minutes, then strain through a fine sieve, pressing to extract the pulp and liquid; discard solids.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat until very hot (do not add oil).

Working in batches if necessary, add beef cubes to the dry pot and sear without stirring for 3–4 minutes until browned on one side; turn and continue browning for another 3 minutes.

Add turmeric, chile powder, and white pepper to the browned beef and stir constantly for 1 minute to coat evenly and bloom the spices.

Pour the strained tamarind liquid over the beef and add salt to taste.

Add cinnamon sticks and lemongrass to the pot, stirring gently to distribute.

Bring the mixture to a simmer over medium heat, then reduce heat to low and cover partially with a lid.

Simmer gently for 45–50 minutes, stirring occasionally, until the beef is very tender and the sauce has reduced and thickened slightly.

Remove and discard cinnamon sticks and lemongrass; taste and adjust salt or spices as needed.

Serve hot in bowls, spooning the reduced sauce over the beef.