Entree: Sri Lanka – Colombo & Western Sri Lanka – බීෆ් ස්මෝර් ➤ Bīph Smor (Sri Lankan spiced braised beef in aromatic coconut and roasted spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) beef chuck or stewing beef, cut into 1-inch (2.5 cm) cubes
- 1/2 cup (120 ml) plain yogurt (for marinade)
- 1 tsp (5 ml) ground turmeric
- 1 tbsp (15 ml) ginger-garlic paste
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced (about 10 oz / 285 g)
- 4 cloves (approx. 12 g) garlic, minced
- 1 tbsp (15 g) Sri Lankan roasted curry powder or Indian curry powder
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1 cinnamon stick (about 3 g)
- 3 green cardamom pods, lightly crushed
- 3 whole cloves
- 8–10 fresh curry leaves (optional)
- 1–2 green chilies, slit (adjust to heat preference)
- 1 cup (240 ml) canned coconut milk
- 1 cup (240 ml) beef stock or water
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) freshly squeezed lime juice
- 1 tsp (5 ml) sugar or jaggery, grated
- 1 tsp (5 ml) kosher salt, or to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. In a bowl, combine yogurt, turmeric, ginger-garlic paste, and 1/2 tsp salt; add beef cubes and toss to coat. Marinate at least 30 minutes, ideally 2 hours in the refrigerator.
2. Heat oil in a heavy-bottomed pot over medium-high heat. Add sliced onions and cook, stirring often, until deep golden and caramelized, about 12–15 minutes.
3. Add minced garlic, green chilies, curry leaves, cinnamon stick, cardamom, and cloves; sauté 1–2 minutes until fragrant. Stir in roasted curry powder, ground coriander, and cumin and cook 30 seconds to bloom the spices.
4. Add marinated beef and sear on all sides until browned, about 5–7 minutes. Pour in coconut milk and beef stock (or water), scraping up any browned bits from the bottom.
5. Bring to a gentle simmer, reduce heat to low, cover, and cook until beef is very tender, about 1 to 1 1/2 hours (or transfer to a 325°F / 160°C oven covered and braise 1–1.5 hours).
6. Once beef is tender, stir in tamarind paste (or lime juice), sugar or jaggery, and adjust salt. Increase heat and simmer uncovered 8–10 minutes to concentrate the sauce to a glossy, spoonable consistency.
7. Remove cinnamon stick and whole spices if desired. Garnish with chopped cilantro and serve hot with steamed rice, string hoppers, or roti.