Beef Madras
Servings 6
Difficulty Beginner
Total Time 3 hours 30 minutes COOK MODE
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INGREDIENTS
- 2 Tbsp oil
- 1kg stewing beef
- 1 bay leaf
- 1 sprig curry leaf
- ½ tsp cumin seeds
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 Knob of fresh ginger, chopped
- ½ tsp Hinds Spices Turmeric
- ½ tsp cumin
- 1 tsp coriander
- 2 tsp Hinds Spices Hot Curry Powder
- ½ tsp Hinds Spices Cayenne Pepper
- 2 Tbsp
Rhodes Quality Tomato Paste - 1 lemon, juiced
- ¼ cup chopped coriander
- Salt to taste
- 2 cups water
- 1 Tbsp chopped coriander
- 50g cherry tomatoes, quartered
METHOD
- Preheat the oven to 140°c.
- Heat 1 tablespoon of oil in a large frying pan over medium heat. Add beef, and fry, tossing in between, for about 3 minutes or until beef is browned. Remove from pan. Set aside.
- Add the remaining oil to the same pan. Add the bay leaf, curry leaf and cumin seeds. Sauté, stirring, for about 1 minute. Add the onion. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add garlic and ginger. Sauté, stirring, for 1 minute or until fragrant. Add the Hinds Spices Turmeric, cumin, coriander, Hinds Spices Hot Curry Powder and the Hinds Spices Cayenne Pepper. Sauté, stirring for few seconds or until aromatic. Add Rhodes Quality Tomato Paste.
- Sauté, stirring occasionally, for 1 minute. Add the browned beef and lemon juice. Toss to coat in the spices. Add the water and season with salt.
- Bring to the boil. Cover the madras with a lid or foil and braise in the oven for 2.5 hours. Sprinkle over fresh coriander, cherry tomatoes and serve with rice and parathas.