Sri Lankan Wedges
*Potatoes x 2 large
*Beef mince x 300 grams
*Brown onion x 1 small
*Tomatoes x 2 large, fresh (not tinned tomatoes)
*Green chilli x 1 (de-seeded and chopped, or leave in a few seeds if you like spicy heat)
*Coconut milk x 1.5 cups
*Dill seeds x 1 teaspoon
*Turmeric powder x 1/3 teaspoon
*Fenugreek seeds x 1/4 teaspoon
*Beef stock powder x 2 teaspoon’s
*Flour x 1 tablespoon (for thickening)
*A little oil and salt for baking wedges (and either extra beef stock or soy sauce for seasoning)
*Optional yoghurt or sour cream to dollop over wedges and lime wedges to serve
-Cut clean potatoes into wedges, smear over a little oil, sprinkle over some salt and bake in a 180 degree’s oven until light golden brown (about 20-30 minutes)
-Make Sri Lankan mince curry, by sauteeing chopped brown onion and de-seeded chilli.
-Add beef mince, then when cooked, add dill seeds, fenugreek and turmeric and cook for a couple of minutes before adding flour and ‘cooking off’ for another minute.
-Add coconut milk, tomatoes and beef stock, stirring while making a thick sauce. Taste for seasoning.. you might want to add extra stock or a splash of soy sauce. If sauce needs extra liquid, you can add a dash of milk or more coconut milk.
-To serve, spoon Sri Lankan beef mince into bowls and add piping hot wedges on top with yoghurt or sourcream dolloped on top with optional lime wedges.