Beef madras curry
Beautiful Indian curry with spice
5 - 6
Serves
15 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Allyson Gofton
Curries from India’s south are spicy and hot, with plenty of thin sauce to mop up the rice.
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Ingredients
500-650g Quality Mark beef steaks
i
cut into 2.5cm pieces
2 Tbsp tamarind pulp
i
1 onion
diced
4 garlic cloves
sliced
5cm fresh ginger
grated
1 ½ Tbsp curry powder
i
6 curry leaves
i
1 tsp peppercorns
400g diced canned tomatoes
1 cup water
Method
To Make Curry
1
If using, soak the tamarind pulp in ¼ cup warm water for 5 minutes. Knead to a slurry and strain, discarding the pulp.
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2
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.
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3
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.
4
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.
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5
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.
Energy
1434kJ (342 kcal)
Protein
32g
Total Fat
10.7g
Saturated Fat
4.4g
Carbs
29.2g
Dietary Fibre
g
Sodium
299mg
Iron
5.2mg
Zinc
5.2mg
Vitamin B12
3.6µg
