Comforting Sri Lankan beef curry

• porsi: 4-6

Bahan-bahan

Coconut or olive oil, for frying

1 large onion, finely sliced

2 garlic cloves, crushed

1 thumb-sized piece of ginger, grated

Salt and black pepper

450g lean braising beef, diced

2 green chillies, sliced (more if you like it hotter)

1 x 400mI tin of light coconut milk

600g Maris Piper potatoes, cut into 2cm cubes

A large handful of baby spinach

Squeeze of lemon juice

For the spice mix:

1 cinnamon stick

4 cardamom pods

4 cloves

12 fresh curry leaves

1 tsp turmeric

2 tsp ground cumin seed

1 tsp ground coriander seed

½ tsp chilli powder

To serve:

A handful of coriander leaves, chopped

Chapatis, warmed

Petunjuk

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

2 Add the remaining spices and cook for a further 30 seconds.

3 Add the onion, garlic and ginger, season well and cook for 6-7 minutes. Add the beef and stir well. TIP in the chillies.

4 Add the coconut milk, bring to the boil, cover with a lid and simmer for 20 minutes.

5 Add the potatoes and simmer for another 25 minutes. Just before serving, stir in the spinach leaves and lemon juice and season to taste. Serve with the fresh coriander sprinkled over and a pile of warm chapatis.