Beef Madras (Spice of life)

 

     Madras curries originally came from southern India and are aromatic, robust and pungent in flavor.

Serves 4

• 900 gr stewed beef
• 45 ml vegetable oil
• 1 large onion, finely chopped
• 4 cloves
• 4 green cardamom pods
• 2 fresh green chillies, seeded and finely chopped
• 2.5 cm fresh ginger, finely chopped
• 2 garlic cloves, crushed
• 2 dried red chillies
• 15 ml curry paste
• 10 ml ground coriander
• 5 ml ground cumin
• 2.5 ml salt
• 150 ml beef stock

Remove any visible fat or gristle and cut the meat into 2.5 cm cubes.

Heat the oil in a latge frying pan and fry the onion, cloves and cardamom pods for 5 minutes ; add the fresh green chillies, ginger, garlic and dried red chillies and fry for a further 2 minutes.

Add the curry paste and fry for about 2 minutes ; add the beef and fry for 5 to 8 minutes, stirring occasionally to turn the meat until all the pieces are lightly browned.

Add the coriander, cumin, salt and stock ; cover and simmer gently for 1 to 1½ hours or until the meat is tender.

Serve with rice and garnish with coriander sprigs.

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