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Suggest a better descriptionWash the meat and prick it all over with a skewer or fork. Chop the onion, garlic, ginger and tomatoes. Crush the cloves and cardamoms. Place the meat in a pan and pour the thin coconut milk over the top of it. Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chilli powder, paprika powder and vinegar. Mix spices into meat and milk and bring to the boil. Simmer gently until the meat is tender, approximately 1 hour. Pour in the thick coconut milk and cook for a further 1 5 minutes. Pour the gravy into a bowl. Add the oil to the pan and fry the meat until browned. Pour the gravy back into the pan, bring back to the boil, then discard the cinnamon stick. Remove the meat to a carving board, cut into slices and serve with the gravy. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0
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Serving Size: 1 Serving (1556g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2961 | ||
Calories from Fat: 2162 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 240.3g | 320 % | |
Saturated Fat 141.8g | 709 % | |
Monounsaturated Fat 63.1g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 445.5mg | 137 % | |
Sodium 586.7mg | 20 % | |
Potassium 5234.8mg | 138 % | |
Total Carbohydrate 88.2g | 26 % | |
Dietary Fiber 38.7g | 155 % | |
Sugars, other 49.5g | ||
Protein 149g | 213 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2961
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