Beef Madras
A great
British favourite – this curry is full of spice with melt in the mouth beef!
Serves 4 small portions, 2 large
Prep time: 20 minutes
Cooking time: 1 hour 45 minutes
Ingredients
1 cinnamon stick, 2.5cm
10 green cardamom pods
8 cloves
10 black peppercorns
2 tsp cumin seeds
1 tbsp coriander seeds
6 dried Kashmiri chillies, seeds
shaken out
2½ tbsp vegetable oil
1 onion, sliced
½ tsp turmeric
1 tsp garam masala
1 pinch of salt
7500g diced beef/stewing steak
2.5 cm fresh root ginger, peeled
7 garlic cloves, peeled
2 tomatoes
4 whole green chillies, pierced
To serve
4 tbsp single cream
1 handful fresh coriander,
chopped
Basmati rice or Indian breads
Method
1.
Place the
cinnamon, cardamom, cloves, peppercorns, cumin and Kashmiri chillies into a spice
grinder or pestle & mortar, grind until you have a fine powder.
2.
Heat the
oil in a large pan, add the onions and cook on a gentle heat until
softened. Stir in the ground spices with the turmeric, garam masala, salt
and a splash of water. Cook for 1 minute.
3.
Add the
beef and fully coat with the spices, cook until browned all over.
4.
In a
small food processor blend the ginger, garlic, tomatoes with a splash of water
until you have a smooth puree. Add the mixture and green chillies to the
beef, bring to the boil. Reduce the heat and simmer until all the sauce
has almost been absorbed into the beef.
5.
Pour in
enough water to cover the beef curry, bring to the boil, cover and reduce to a
simmer. Cook until the beef is tender, around 1 ¼ hours.
6.
Uncover
and simmer until you have a thick sauce, season to taste. Serve the curry
with a drizzle of cream, a sprinkling of fresh coriander, basmati rice or
Indian breads, enjoy!
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