Method

Place the meat, spices, pandanus leaf and ginger in a large bowl and toss to combine well.
Heat the oil in a large heavy-based saucepan over low heat, add the onion, garlic and curry leaves and cook for 3–5 minutes or until the onions are soft but not brown. Increase the heat to high, then add the meat and stir for 3–4 minutes or until the meat is evenly coloured.
Cover with 1 litre (4 cups) of water, then add the tomato paste and stock cube. Bring to the boil, then reduce the heat to low and simmer for 45 minutes or until the beef is tender and the sauce is thick.

To Make Meat Curry Powder
Place all the ingredients except the turmeric in a heavy-based frying pan and dry roast over low heat for 7-10 minutes or until fragrant.  Remove from heat, stir in the turmeric and cool.
 
Using a spice grinder or mortar and pestle, grind the spices until a fine powder forms.  Store in an airtight container, in a cool dark place, for up to 1 year.
 

To Make Roasted Curry Powder
Dry roast each ingredient separately in a small, heavy-based frying pan, shaking the pan continuously over low heat until fragrant (the coriander, cumin, fennel and rice must be fairly brown, but do not let them burn).
 
Cool and combine the spices, then, using a spice grinder or mortar and pestle, grind the mixture until a fine powder forms.  Store in an airtight jar, in a cool dark place, for up to 2 months.

Book details:
Serendip: My Sri Lankan Kitchen By Peter Kuruvita, Murdoch Books, RRP: $59.95
Serendip takes us on a rich and rewarding journey through the traditional cuisine of Sri Lanka, its culture of family and ceremony, and the colourful approach to life on this beautiful island nation.

This information was sourced from '9am with David and Kim