This is a genuine spicy beef madras curry. It’s hot, tasty and delicious with boiled rice, mango chutney and naan breads on the side.
Ingredients
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp turmeric
- ½ tsp freshly ground black pepper
- 1 tsp chilli powder (optional)
- 2 tsp grated fresh ginger
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 2 lb 2 oz (1 kg) beef chuck steak cut into 25 mm (1”) cubes
- 2 tbsp tomato paste
- 1 cup (250 ml) beef stock
- Steamed basmati rice, to serve
- Coriander, finely chopped to serve
- Mint, finely chopped to serve
How to Make It
- Mix the coriander, cumin, turmeric, pepper, chilli, ginger and lemon juice in a bowl to form a creamy paste, then set aside.
- Heat 1 tbsp of oil in a large saucepan over high heat. Add half the beef. Cook, stirring for 3 to 4 minutes until browned. Transfer to a bowl. Repeat with the remaining beef.
- Meanwhile, reduce the heat to low. Add spice paste. Cook for 1-minute stirring often.
- Now return the beef to the saucepan. Cook, stirring for 2 minutes ensuring that the meat is coated with paste. Now add tomato paste and stock. Bring to the boil. Then reduce the heat to low. Cover with lid and simmer for 1 hour 45 minutes until the beef is tender.
- Finally, remove the lid and cook for a further 15 minutes, or until sauce has reduced and thickened and serve immediately with rice. Sprinkle with finely chopped mint and coriander.