Sri Lankan Corned Beef Fry

I have spoken in detail about my memories associated with Ammi's version of corned mutton/corned beef. Whilst this isn't a recipe that is for the health conscious due to the inherently high fat and salt content of corned meats, this is a lovely treat now and again, and its great in sandwiches. The video for this recipe is available on my Instagram, so make sure you have a look before you try this out!

Ingredients

• 600g corned beef or corned mutton

• 2 small pieces Sri Lankan cinnamon

• 2 small pieces pandan leaf

• 2 stalks of lemongrass, bruised

• 1/2 large red onuon, finely chopped

• 1/2 large red onion, finely sliced

• 4 cloves of garlic, finely chopped

• 2 inch piece of ginger, chopped

• 3 small green chilies, sliced

• 2 medium tomatoes, cut into chunks

• 1 sprig curry leaves

• 3 banana peppers sliced, or 1 bell pepper/capsicum sliced

• 1 tsp oil

• 1/4 tsp salt

• 1 tsp sugar

• 1 tsp turmeric

• 2 tsp black pepper

• 1 tbs chili flakes

Method

Place the cinnamon, lemongrass, pandan, curry leaves, chopped onion, garlic, green chilies and ginger in a frying pan and add in the oil.

Fry this mix over a medium flame for about 2-3 minutes. Add in all of the spices and fry for another 2-3 minutes.

Next, add in the tomatoes and fry until slightly soft. Follow up with the banana peppers and fry for a further 3 minutes.

Add in the corned beef or mutton. Turn the flame on high and fry until the mixture is dry and all the moisture that has seeped out has evaporated.

Take off the heat and add in the sliced onion and some extra curry leaves for texture and extra flavour.

Add a sprtiz of lime juice over the top and serve hot!