Sri Lankan Beef Shawarma
Not your usual shawarma situation. This one had a long layover in Ceylon spice town — bold spices, coconut milk, lime — then got wrapped in warm flatbread with garlicky yoghurt and a fresh herb salad.
Serves: 3-4 Time: 40-50 minutes
What you'll need:
- Pita bread
- 1 x Pepper Beef Curry Kit
- 500g beef, sliced or cubed
- 1 onion, sliced
- 3 cloves garlic
- Salt
- Squeeze of lime juice
- Fresh tomatoes
- Pickled gherkins
Garlic yoghurt sauce:
- ½ cup Greek yoghurt
- 3 cloves garlic, minced
- 1 tsp garlic powder
- 1–2 tsp honey or kithul treacle
- Salt
Herb salad:
- Parsley, red onion, lime juice, salt
How to make it:
1. Marinate the beef. Mix the beef with sliced onion, garlic, salt and Spice Pack A. Leave it to sit — the longer the better.
2. Build the curry. Heat coconut oil in a pot. Add the whole spices from Pack B and let them bloom for a couple of minutes. Sear the beef until coloured.
3. Simmer Stir in the coconut milk powder from Pack C, add water and simmer on a low heat for 30–40 minutes until the beef is tender.
4. Finish Add a squeeze of lime and stir on the heat until you've got a dry, sticky curry.
5. Make your garlic yoghurt Mix everything together. Taste and adjust. A little kithul treacle makes it.
6. Assemble Spread garlic yoghurt on the pita. Add herb salad, beef curry, tomatoes and pickles. Wrap tightly.
7. Press and serve Toast in a grill press or flat pan until golden and crisp. Eat warm.
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Get the Pepper Beef Curry Kit
