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Sri Lankan Beef Tongue Curry

$19 inc GST

Serves 2 – 500g

A bright, light curry of delicate beef tongue in a deliciously aromatic coconut cream and potato sauce.

Recipe by chef Mark LaBrooy

provenir mark labrooy tbd 6936 v2 c sq

Mark LaBrooy

“This dish just reminds me of my Grandmother. When we were kids I remember her pulling out her beef tongue curry recipe for special occasions, so there was always a sense of excitement around it. It wasn’t until I got a bit older that I realised that many households don’t really have the same love for this cut of meat.

A great personal regret is that in my youth I didn’t pay more attention to the fine cooking skills my grandmother brought to Australia from Sri Lanka. I was more interested in wrestling my brother or playing cricket (something she also loved – cricket that is, not the fighting). This isn’t quite the same as she used to make it, but as I’ve found my own voice through my cooking, I’ve put my own spin on it.

The meat is extremely tender and has a lovely mild flavour so it’s a great cut of meat to infuse with a lot of flavour.”

Details

Description

This dish is inspired by my Grandmother, the meat is extremely tender and mild, perfect to infuse with a lot of flavour!

Serving Suggestions

Serve up with coconut sambal, steamed rice, dahl (slow cooked onions, curry spice and split lentils finished off with coconut milk and fried curry leaves) and seeni sambal (a traditional Sri Lankan caramelised onion sambal), throwing in a handful of baby spinach just before serving doesn’t hurt either, a very simple cucumber riata can be made from using dice cucumber, picked mint, natural yogurt and some cumin powder, it may seem like there is a lot going on here but I assure you it all works together well.

May contain sulphates, soy, egg, dairy, fish, crustacea, nuts, tree nuts, peanuts & sesame.

Place pouch in a large pot of simmering water for 10-15 minutes, remove from pot, open with care, stir and serve.

Provenir grass-fed beef tongue, potato, onion, water, coconut cream (fresh coconut cream 99.99%, Xantham gum E415, Guar gum E412), garlic, ginger, palm sugar, vegetable oil, spices (ginger powder, coriander, caraway, cumin, chilli, cardamom, cinnamon, clove, bay), curry leaf, coriander, salt.

Description

This dish is inspired by my Grandmother, the meat is extremely tender and mild, perfect to infuse with a lot of flavour!

Serving Suggestions

Serve up with coconut sambal, steamed rice, dahl (slow cooked onions, curry spice and split lentils finished off with coconut milk and fried curry leaves) and seeni sambal (a traditional Sri Lankan caramelised onion sambal), throwing in a handful of baby spinach just before serving doesn’t hurt either, a very simple cucumber riata can be made from using dice cucumber, picked mint, natural yogurt and some cumin powder, it may seem like there is a lot going on here but I assure you it all works together well.

May contain sulphates, soy, egg, dairy, fish, crustacea, nuts, tree nuts, peanuts & sesame.

Place pouch in a large pot of simmering water for 10-15 minutes, remove from pot, open with care, stir and serve.

Provenir grass-fed beef tongue, potato, onion, water, coconut cream (fresh coconut cream 99.99%, Xantham gum E415, Guar gum E412), garlic, ginger, palm sugar, vegetable oil, spices (ginger powder, coriander, caraway, cumin, chilli, cardamom, cinnamon, clove, bay), curry leaf, coriander, salt.

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