Madras Beef Curry

  • Yield : 4
  • Servings : 4
  • Prep Time : 25m
  • Cook Time : 45m
  • Ready In : 1:30 h

Madras Beef Curry
Did You Know?
Madras Beef Curry, which is as hot and colourful as the region of madras itself,was developed by the Moslems and Christians of southern India (Hindus,to whom the cow is sacred,never eat beef.)
750 gm Good Quality Stewing Steak(Diced)
1 Onion,Thinly Sliced
2 Cloves Carlic,Finely Chopped
2 Teaspoons Corriander Seeds
2 Teaspoons of Tumeric
1 Teaspoon of Chilli Powder
1 Teaspoon of Cumin
1 Teaspoon Ground Pepper
600 ml Water
1 Teaspoon of Ginger(ground)
2 Green Chillies
1 Teaspoon of Salt
2 Teaspoons of Garam Masala

Method: Add a drizzle of oil to a saucepan, add diced beef and fry over moderate heat turning to seal and brown on all sides. Remove the beef cubes and place on a plate whilst you prepare the sauce. Add onion to the pan and fry for approx 5 mins until soft and lightly coloured, add garlic, corriander, cumin and tumeric, chilli powder pepper and ginger add 100 ml water and stir well. Add beef cubes to the pan and stir well ensuring and even coat with the spice mixture, pour in the chopped chillies and stir add another 100 ml water and bring to the boil, allow to simmer gently for about 45 mins stirring every once in a while until beef is tender add salt and garam massala and stirwell. Taste: Serve. Warning: Most spice is produced from fresh chillies you can control the heat of your dish by not adding the chilli seeds, ENSURE TO WASH HANDS after handling chillis.

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