Madras beef curry

Madras beef curry

INGREDIENTS

2 tbsp coriander (ground)

1 tablespoon cumin powder

a teaspoon of turmeric

1/2 teaspoon black pepper, freshly ground

1 teaspoon cayenne pepper powder (optional)

2 crushed garlic cloves

2 tbsp. grated ginger

2 and 1/2 tbsp lemon juice

2 teaspoons olive oil

1 kg chuck steak, cut into 2.5cm cubes

two tbsp tomato paste

1 cup beef stock from Massel

To serve, steamed Basmati rice

Raita, to be served

To serve, coriander

To serve, mint

To serve, thinly sliced red chili

INSTRUCTIONS

The first step

In a mixing bowl, combine coriander, cumin, turmeric, pepper, chili, garlic, ginger, and lemon juice to make a paste. Place aside. Spicy-beef-curry-stew.

Step 2 

In a large saucepan over high heat, heat 1 tablespoon of oil. Half the beef should be added. Cook, stirring constantly, for 2–3 minutes, or until browned. Transfer to a mixing bowl. Repeat with the rest of the oil and beef. Japanese-curry-and-rice-recipe.

Step three

Turn the heat down to medium. Mix in the spice paste. 1 minute in the oven Return the beef to the saucepan. Cook, stirring constantly, for 1 minute, or until the meat is coated with the paste. Combine tomato paste and stock in a mixing bowl. Bring the water to a boil. Turn down the heat to low. Cover. 1 hour 45 minutes, or until the beef is tender. Best-blueberry-muffins-with-streusel.

4th step

Remove the lid. Cook for another 15 minutes, uncovered, or until the sauce has reduced and thickened slightly. Serve with rice and raita on the side. Garnish with mint, coriander, and fresh chili. Have fun with it!

Madras beef curry VIDEO