Instructions: 1. Melt ghee in large saucepan and seal beef on high heat and set aside.

2. Reduce heat to moderate and saute onion, garlic and ginger until onion is transparent. Add tumeric, chilli powder and curry powder for 1 minutes, then add beef again with cinnamon, salt, curry leaves and strained tamarind water.

Stir to combine and cook for 10 minutes.

3. Add coconut milk and continue cooking, uncovered, until meat is tender on a low simmer. If liquid evaporates too much, then add a little water.

Sri Lankan Curry Powder:
1. Dry roast coriander, cumin, fennel seeds and rice separately in a small pan over moderate heat and place in a bowl.

2. Combine curry leaves, fenugreek seeds, dried chillies, cloves, cinnamon, cardamom and garlic in pan and roast together until they give off an aroma and are lightly roasted.

3. When cool, grind spices to a fine powder in a mortar and pestle or coffee grinder. Store in an airtight container.

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