Madras beef curry

related to Karei(·v·)


how you make this?

Ingredients (serves 4)
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
1 kg chuck steak, cut into 2.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve

Method
Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
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.
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 paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.
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 leaves.
Notes
Shortcut: You can substitute the spice paste in step 1 with Madras curry paste. It’s hot, so adjust the amount according to your taste.

Summer is in full swing on Taste.com.au and we’ve got plenty of barbecue recipes, picnic recipes and salad recipes for everyone.
source:
taste.com.au

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