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*Hot Beef Madras Curry

2-2½ lbs Braising steak cut into 1" cubes
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
2-4 tablespoons of Hot Madras Curry blend (depending on taste)
2 tablespoons olive oil
2 tablespoons tomato paste
1 cup of stock

To Serve
Basmati rice
Naan Bread
Coriander and mint to garnish
Home made Raita
(To make Raita, finely dice cucumber and some chopped mint leaves and add to 1 cup of thick natural yoghurt - a refreshing and cooling dip.)

Combine Spicewell's Hot Madras Curry blend, garlic, ginger and lemon juice in a bowl, using the back of a spoon smooth into a paste then set aside

Add a tablespoon of oil to a large pan over a high heat, bring to full temperature then add half the beef. Cook, stirring constantly for 2 to 3 minutes, or until browned. Transfer to a bowl and repeat with remaining oil and beef.

Drop the heat to medium, then add your Madras paste to the pan and heat until the aromas lift, approximately 1 minute. Return the beef to the pan and evenly coat the meat with the paste. Add tomato paste, the stock then bring to the boil. Reduce heat to low, cover and cook gently until the beef is tender, about 90 minutes.

Remove lid and continue to cook so as to reduce the sauce and thicken it slightly.

Serve with rice, home made raita, naan and chopped mint and coriander.

* Ofcourse you can make this milder by replacing Hot Madras Curry blend with Medium Madras Curry blend.

  • February 25, 2016
  • Steve Warren
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