Sri Lankan red beef curry

Curry blend

• 30 g coriander seeds
• 30 g cumin seeds
• 2 tbsp fennel seeds
• 40 g long grain rice
• 10 cardamom pods
• 5 whole cloves
• 2 sprigs fresh curry leaves, leaves only
• 1 cinnamon quill

Red beef curry

• 6 cardamom pods
• 1 cinnamon quill
• 1 tsp ground fenugreek
• 12 whole cloves
• 1 tsp black peppercorns
• 1 brown onion (approx. 180 g), cut into halves
• 4 garlic cloves
• 20 g fresh ginger, peeled
• 1 stalk fresh lemongrass, white part only
• 2 fresh long red chillies, deseeded if preferred, cut into pieces
• 1 tsp ground turmeric
• 12 fresh curry leaves
• 6 pandan leaves, tied into knots
• 50 g olive oil
• 400 g canned chopped tomatoes
• 1000 g gravy beef, cut into pieces (3 cm)
• 400 g canned coconut cream
• 2 tsp salt
• 2 tbsp vinegar