Beef Madras

Slow-simmered beef in a fiery, dark red curry sauce with warm spices and a tangy kick.

SHOPPING LIST

• beef stewing steak600g
• onion2
• garlic cloves4
• ginger20g
• madras curry paste4 tbsp
• tomato puree2 tbsp
• beef stock cube1
• water400ml
• vegetable oil2 tbsp
• salt1 tsp
• basmati rice300g

METHOD

1. 1Cut the beef into large chunks and season with salt.
2. 2Heat the oil in a heavy pan and brown the beef in batches, then set aside.
3. 3In the same pan, fry the sliced onions for 8 minutes until caramelised.
4. 4Add the crushed garlic, grated ginger, and madras paste, and cook for 2 minutes.
5. 5Stir in the tomato puree and crumble in the stock cube.
6. 6Return the beef to the pan and pour in the water.
7. 7Bring to a boil, then reduce to a low simmer and cover.
8. 8Cook for 60-75 minutes until the beef is tender and the sauce has thickened.
9. 9Cook the rice according to the packet instructions and serve the madras alongside.

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