Mologothannie

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Mologothannie

Mologothannie is a traditional Sri Lankan recipe for classic dish of beef slowly braised in a blend of curry spices before being drained, sliced and served with rice. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Mologothannie.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

6–8

Rating:

Tags : Spice Recipes Herb Recipes Beef Recipes Vegetable Recipes Milk Recipes Sri-lanka Recipes

Ingredients:

500g beef
10 black peppercorns
5cm piece of cinnamon stick
1 large onion
1 large, ripe, tomato
1 piece of pandan (rampe) leaf
2 tsp ground coriander seeds
1.75l water
2 tsp ghee or butter
1 piece of dried sera leaf (East Indian lemongrass — substitute a small piece of lemongrass)
1 sprig of curry leaves
pinch of saffron threads
3 garlic cloves
3cm piece of ginger
250ml whole milk
2 tsp ground white cinnamon (Canella winterana) [the flavour profile is very similar to cinnamon, though canella bark is softer and more aromatic]
8 red onions, sliced
2 tsp ground chillies
2 tsp curry powder

Method:

Bring 2l water to a boil with the black peppercorns, cinnamon, tomato, large onion, coriander seeds, pandan leaf, sera leaf, curry leaves, ginger, garlic and 4 of the red onions. Add the beef and boil for about 80 minutes, or until tender.

Mix the saffron and ground chillies to a paste with the milk. Add this to the beef as soon as the meat is done. Bring back to a boil, boil for 5 minutes then reduced to a simmer.

Heat the ghee in a pan, add the remaining red onions and fry for about 5 minutes, or until lightly browned. Turn into the beef mix and stir to combine. Bring back to a simmer and cook for 10 minutes more. Remove the beef, slice and eat with rice and either chutney or lime pickle.