Yield: 1 servings
Measure | Ingredient |
---|---|
450 grams | Rump steak |
2 \N | Onions |
75 millilitres | Vinegar |
1 teaspoon | Salt |
1 teaspoon | Coarsely ground black |
100 millilitres | Oil |
1 \N | Sprig curry leaves |
2 \N | Cm cinnamon stick |
1 teaspoon | Ground mustard |
100 millilitres | Stock |
1 teaspoon | Sugar |
½ teaspoon | Chilli powder |
Slice the beef into 50mm slices. Make onion rings with 1½ onions and chop remainder. Mix together the vinegar, salt and pepper in a bowl and marinate beef for 1 hour. Heat the oil in a frying pan and when hot add the curry leaves, chopped onion and cinnamon stick. When fragrant add the beef and marinade. Gover pan and cook over a low heat till the beef is tender. Remove the beef and set aside. Add the onion rings to the pan and stir fry for a couple of minutes. Add the mustard, stock, sugar and chilli powder and mix well. Put back the beef slices and cook for a further 2-3 minutes. Remove the cinnamon stick before serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0