450 g beef
25 g tamarind
75 ml water
1/2 tsp chilli powder
1/2 tsp white pepper
1 tsp salt
1/2 tsp turmeric
2 cm cinnamon stick
2 cm lemon grass
Directions
Wash and cut beef into 2 cm cubes. Mix tamarind with water and remove
seeds. Place tamarind water in a pan, add chilli powder, pepper
powder, salt, turmeric, cinnamon stick and lemon grass and mix well.
Add beef cubes and simmer over a medium heat until the meat is tender
and the gravy has thickened. Remove the cinnamon stick before
serving. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962
224 010 0
Servings: 1 servings
Beef Embul Recipe brought to you by Recipe Ideas
Categories: Beef; Meat
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into the distant past, in truth as far back into history as the early Egyptians, and potentially, even further back. Having said that, in the main part, these old cookbooks were just basic pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered, according to food historians is a series of ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During Roman times 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, main course and afters, something we still use today. Aspicius also informs us how the chefs of Roman times used a good variety of aromatic flavors, including a few you will know like bay, mint and asafoetida. During the succeeding few centuries, the rich families of Wesstern Europe strove to serve the most exotic meals, and consequentially the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that cooking and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cooking publications are starting to become popular mostly as a result of better eduction, more leisure time and having more money to spend. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Beef Embul recipe.
