Sri Lankan Beef Curry - cooking recipe

Ingredients

1 tablespoon coriander seed
2 teaspoons cumin seeds
1 tablespoon mustard seeds
2 -3 tablespoons vegetable oil
1 kg beef, diced
2 onions, chopped
1 tablespoon grated fresh ginger
4 garlic cloves, crushed
1 red chile, minced
10 curry leaves
1 stalk lemongrass, finely chopped
1 cup coconut cream
200 ml water
1 lime, juice of

Preparation

Place the coriander, cumin and mustard seeds in a fry pan over medium heat. Cook, shaking the pan until the mustard seeds start to pop (about 2 minutes). Take care not to burn the seeds.
Cool and grind or crush with a mortar and pestle.
Heat the oil in a heavy pan and brown the beef in batches. Remove and set aside.
Add the onion, ginger, garlic, chili curry leaves and lemon grass to the pan and cook gently for 5 minutes. Add the ground spices and cook another 3-4 minutes.
Return the beef to the pan, along with the coconut cream, water and lime juice.
Stir well and simmer slowly for about 2 hours or until the beef is tender.
Stir occasionally and add a little water if the sauce begins to stick.