Beef slow-braised in a thick, dark roasted curry powder sauce with coconut milk, reduced until deeply concentrated and rich.
Sri Lankan Beef Smore is a real, traditional Sri Lankan dish, known as Slow-Cooked Spiced Beef Curry. Beef slow-braised in a thick, dark roasted curry powder sauce with coconut milk, reduced until deeply concentrated and rich.\n\nBeef smore reflects Sri Lanka's tradition of using roasted curry powder, toasted specifically for meat curries, to create a darker, more intensely flavored dish than the milder curries made with raw curry powder.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Sri Lankan home cooking, not a generic stand-in for a search term.
Serves 6
Heat oil in a heavy pot and brown the beef cubes on all sides; set aside.
Add onion, garlic and ginger to the same pot, cooking until softened, about 8 minutes.
Stir in roasted curry powder, chili powder, curry leaves and cinnamon stick, cooking for 1 minute until fragrant.
Return the beef to the pot, add water, cover, and simmer for 1.5 hours until the beef is nearly tender.
Stir in coconut milk and continue simmering uncovered for 30 minutes, until the sauce reduces to a thick, dark, clinging consistency.
Season with salt, remove the cinnamon stick, and serve hot with rice or roti.
Use genuine roasted Sri Lankan curry powder, which is toasted dark before grinding, giving this dish its characteristic deep, almost smoky flavor distinct from regular curry powder.
Let the sauce reduce properly uncovered at the end — a thin, watery sauce means the dish hasn't developed its full concentrated flavor.
This curry, like most braises, tastes even better the next day after resting.
Use lamb or goat instead of beef for a different traditional protein.
Some households add potato chunks in the last 30 minutes for a heartier meal.
Adjust the chili powder quantity to control the heat level to taste.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Beef smore reflects Sri Lanka's tradition of using roasted curry powder, toasted specifically for meat curries, to create a darker, more intensely flavored dish than the milder curries made with raw curry powder.
Roasted Sri Lankan curry powder is made by dry-toasting whole spices until dark brown before grinding, giving it a deeper, more intense flavor than standard, untoasted curry powder blends.
Sri Lankan or South Asian grocery stores typically carry it; it can also be made at home by toasting a mix of coriander, cumin, fennel and other whole spices until dark, then grinding.
Yes, brown the beef and aromatics on the stovetop first, then transfer to a slow cooker on low for 6 hours, adding coconut milk in the last hour.
Per serving (380g / 13.4 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
