Beef madras curry
Beautiful Indian curry with spice
Serves
5 - 6
Prep Time
15 mins
Cook Time
1 hr 30 mins
Curries from India’s south are spicy and hot, with plenty of thin sauce to mop up the rice.
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ShareIngredients
500-650g Quality Mark beef steaksi
cut into 2.5cm pieces2 Tbsp tamarind pulpi
1 onion
diced4 garlic cloves
sliced5cm fresh ginger
grated1 ½ Tbsp curry powderi
6 curry leavesi
1 tsp peppercorns
400g diced canned tomatoes
1 cup water
Method
If using, soak the tamarind pulp in ¼ cup warm water for 5 minutes. Knead to a slurry and strain, discarding the pulp.
Pan-fry the onion in a dash of oil in a large lidded frying pan or casserole. Add the garlic, ginger and curry powder and toss for 1-2 minutes.
Stir in the tamarind water or lemon juice, curry leaves if using, peppercorns and tomatoes and 1 cup water (reduce to ½ cup if using the slow cooker), and bring to the boil. Add the meat and lower the heat.
Cover and simmer over a very gentle heat for 1½ hours or until tender. Alternatively, cook in a lidded ovenproof dish at 140ºC for the same time, or in the slow cooker for 5-7 hours on low. Season with salt if desired.
Serve with your favourite Indian accompaniments such as rice, breads and yoghurt and dessicated coconut.
Nutrition Information per Serving (323g)
As a good source of essential nutrients including selenium, this dish contributes to normal growth and development in kids.
