Recipe Details

beef-bowl-dish-209370 (1)

Madras Meat Curry

Ingredients

  • 2 tablespoons ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon chilli powder (optional)
  • 2 garlic cloves, crushed
  • 2 teaspoons grated ginger
  • 2 1/2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1kg beef chuck steak, cut into 2.5cm cubes
  • 2 tablespoons tomato paste
  • 1 cup Massel beef stock
  • Steamed Basmati rice, to serve
  • Raita (see notes), to serve
  • Coriander, to serve
  • Mint, to serve
  • Sliced red chilli, (optional) to serve

Step 1
Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

Step 2
Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.

Step 3
Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with the paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 45 minutes, or until beef is tender.

Step 4
Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint , coriander and fresh chilli (optional).