Sri Lanka Beef Smore Stew

Cut beef into 3–4 cm cubes, removing excess fat. Set aside.

Pound garlic cloves, ginger, and onion together into a coarse paste using a mortar and pestle.

Heat 125 ml oil in a heavy-bottomed pot over medium-high heat. Add the garlic-ginger-onion paste and fry for 2–3 minutes, stirring constantly, until fragrant and beginning to brown.

Add curry powder, chile powder, paprika, fenugreek, and fennel to the pot. Stir continuously for 1–2 minutes to bloom the spices and prevent burning.

Add beef cubes and stir well to coat evenly with the spice mixture. Cook for 4–5 minutes, stirring occasionally, until the beef is lightly seared.

Dice tomatoes and add them to the pot along with cloves, cardamom pods, cinnamon sticks, lemongrass stem, and curry leaf sprigs. Stir to combine.

Pour in the thin coconut milk and vinegar, scraping up any browned bits from the bottom of the pot. Bring to a simmer over medium heat.

Once simmering, reduce heat to low and cover the pot. Simmer gently for 45–50 minutes, stirring occasionally, until the beef is tender and the sauce has reduced slightly.

Stir in the thick coconut milk and ground coriander, mixing well to incorporate. Simmer uncovered for a further 10–15 minutes until the sauce thickens to a rich, silky consistency.

Taste and adjust seasoning with additional salt, vinegar, or spices as needed. Remove from heat and discard whole spices if desired, or leave them for traditional presentation.