So many of us love a good curry, whether it is vegetable curry, chicken or beef. Some of us love it really hot and others, well not so hot. A bit like my Kimchi :)
Well here is a traditional Madras beef curry, and you can make it as hot as you like. I am making enough for 20 people is I am slowly cooking this curry in the oven. Tomorrow it will taste even better, as it sits overnight in the fridge.
I will serve it with basmati rice, and roasted beetroot and pea's.
Madras Beef Curry Recipe
Serves 4
1 kg chuck steak or any slow cook meat - cubed
1 litre beef stock - home-made is best
4 tbsp tomato paste
Coconut oil for frying
Potatoes, cut into large cubes- option
Basmati Rice - 2 cups
Cornflour/water - option for thickening at the end
Spices -
2 tbsp dried coriander
1 tbsp cumin - this is hot and spicy, but don't leave it out.
1 tbsp turmeric
1 tbsp grated ginger
1 lime or lemon juice
1 tsp chilli powder - option for extra heat
Method
1 - In a heavy fry pan add a tbsp oil, and on a high heat, fry meat in small batches. Placing the meat in a bowl. If your meat has been frozen, you will need to dry it will a paper towel. Otherwise, you end up stewing the meat and not browning it.
2 - While you are browning the meat, Mix all the spices and grind in a mortar and pestle, into a paste, or use a blender.
3 - Heat a heavy base pot, add 1 tbsp oil, gently on a low heat for 1 min, fry the spice paste, stirring with a wooden spoon.
4 - Add the meat, stock, and tomato paste to the spices. If you are adding the potatoes, place them on top. Bring to the boil, and then turn down on very low and gently simmer for about 1 hour, or until the meat is really tender.(you can also do this in the oven, 180c cover until tender.)
5 - Take the lid off and reduce the liquid by simmering for about 20 mins or mix 1 tbsp or more of cornflour with a little water and thickened it.
Taste and season with sea salt and pepper
Basmatic Rice
2 cups Basmatic rice - wash well
1 1/2 cups water
Sea salt
Method
1 - Bring water and salt to the boil, then add the rice.
2 - Cover and simmer for 15 - 20 mins, then rest for a few mins, before serving.
This can be frozen or be a filling in a pie and then frozen. I freeze them in the metal dishes and once frozen I place them in small bags, and back into the freezer.
