I found a beautiful beef roaster at the grocery store and was thinking of making a traditional American-Style Pot Roast. Then I spoke to my mother and she told me about a curried style pot roast that my grandmother used to make in Sri Lanka. After I heard about the curried version, there was no doubt about it, I had to make it. This pot roast does take some forethought and time to marinate and cook. It's also a two step process between cooking it slow and low and then "tempering" it with more spices and ingredients to give it a beautiful outer crust and gravy. All of it is totally worth it in my book. Well, most of the work is done with the fridge and slow cooker in my case. The only work I really did was get all the ingredients together and "temper" the meat at the end. I also loved using up the leftovers of this pot roast. So stay tuned for another recipe that showcases this beautiful and tasty meat dish.
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Ingredients:
3-4lb Beef Roaster
10-12 curry leaves
1-2 pandan leaves (rampe)
1 cleaned lemongrass stalks
1/2 tsp fenugreek seeds
1 cup water
Beef marinade:
1/2 tsp turmeric powder
1/2 Tbs red chili powder
1/2 Tbs curry powder
2 inch grated ginger
3-4 cloves garlic grated
1 Tbs cider vinegar
salt and black pepper
Tempering ingredients:
1 large onion sliced
1-2 bell peppers or chilies sliced
10-12 curry leaves
1-2 pandan leaves (rampe)
1 cleaned lemongrass stalks
1 small cinnamon stick (1 inch)
3-4 cloves
3-4 green cardamom pods
1 cup water
curry powder (to taste)
salt and black pepper (to taste)
red chili powder (to taste)
Directions:
Marinate meat 6-8 hours or overnight with beef marinade.
Place in crockpot (on high) or heavy based pot on the stove on medium-low heat for 4 hours with water, fenugreek seeds, curry leaves, pandan leaves, lemongrass stalk. Cook slowly and turn meat a few times to get even cooking. When been if tender (but not falling apart) turn stove or crockpot off.
For tempering the meat and making the gravy:
Heat a large pan with 2Tbs of canola oil, curry leaves, pandan leaves, lemongrass stalk, cinnamon stick, cardamom pods and cloves. Saute for 1 minute.
Add the meat and brown on all sides. Then add onions and peppers. Saute for a few minutes.
Add water and make sure you scrape the bottom of the pan for any bits to flavor the gravy.
Cook until onions and peppers become tender. Add curry powder, salt and chili powder as needed for flavor. Place a lid on pan and simmer for 5 minutes. Slice and serve. Enjoy.
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the strong patriarch of our family. I always thought my dad looked like a silent film star (and I have heard that by many other people as well). But he's not just handsome, he's a man of many talents as well. He is an artist, fantastic singer, musician (he can play the violin, guitar and mandolin). He also loves to be knowledgeable about everything so he literally reads the newspaper from cover to cover. 
2lbs of pork (I used chunks of boneless and boned rib meat) 
1 cinnamon stick
Take pork and boil with all the ingredients under boiling seasoning for 25-30 minutes. The pork should be almost fully cooked. Once cooked reserve some cooking water for stir fry then drain pork. Cut pork into thin slices. Cut out any unwanted fat.
Heat 2-3 Tbs of canola oil into a large wok. Add cooked sliced pork and stir fry for 2-3 minutes. Then add garlic and ginger to pan and saute for another 2 minutes. Next add the cabbage, onions and peppers and stir fry.
Add prepared sauce and the reserved boiling liquid from cooking the pork. Bring stir fry sauce to a boil and add cornstarch slurry. Mix well. Taste for salt and seasoning. Serve with rice. Enjoy. 
2Tbs of Rice Wine Vinegar
Mix well and toss with the coleslaw vegetables. Chill and serve with burger or any Asian meal.
Note: Fresh
coconut is the optimal coconut to use for this dish, but you can use
unsweetened dessicated coconut if fresh coconut is not available. To
make the dessicated coconut version, soak the coconut in some coconut
milk (enough to soften the coconut but not make it soupy) for 20-30
minutes. This recipe yields about 9-11 rotis depending on size.
Sift the flour and prepare the coconut. Add salt, coconut and oil to flour mix well. Then add water a little at a time until it forms a dough, but not a sticky dough. The dough should be like play-dough consistency.
To cook the roti, heat a heavy duty skillet or a cast iron skillet. on medium high heat. Cook on both sides until you get them well browned.
Make as many roti as you can and serve with meat or vegetable curry. Sri Lankans also eat it with a onion and chili sambol (recipe to come soon). Enjoy.
Ingredients:
Beef marinade:
Marinate meat 6-8 hours or overnight with beef marinade.
Heat a large pan with 2Tbs of canola oil, curry leaves, pandan leaves, lemongrass stalk, cinnamon stick, cardamom pods and cloves. Saute for 1 minute.
Add water and make sure you scrape the bottom of the pan for any bits to flavor the gravy.
