Foodful Friday: Madras Beef Curry

Got the idea from here. Tweaked it a bit.

Ingredients:

  • 2 Tbsp. ground coriander
  • 1 Tbsp. ground cumin
  • 1 tsp. turmeric
  • 1/2 tsp freshly ground black pepper
  • 1 tsp. chilli powder (or to taste)
  • 3 tsp. ginger-garlic paste
  • 2 1/2 Tbsp. lemon juice
  • 2 Tbsp. cooking oil
  • 1 kg chuck steak, cut into 2.5 cm cubes
  • 2 Tbsp. tomato paste
  • 1 cup beef stock

Method:

  1. Combine coriander, cumin, turmeric, pepper, chilli powder, ginger-garlic paste, and lemon juice in a bowl to form a paste. Set aside.
  2. 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.
  3. 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.
  4. Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and salad.
Madras Beef Curry

Madras Beef Curry

Picture from recipe site:

What I got:

Serve with rice.

No fork, no raita, no mint leaves.

 

Salad: Spinach leaves, carrots, pineapple pieces, cucumber, tomatoes, and red onions

Salad: Spinach leaves, carrots, pineapple pieces, cucumber, tomatoes, and red onions

The meat, if cooked properly, should be so tender it breaks apart when you pierce it with a fork.

Enjoy!

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Posted on Friday, January 23rd, 2015, in Cooking, Food, Foodful Friday, Mains, Recipes and tagged , . Bookmark the permalink. Leave a comment.

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