Nicky's Kitchen SanctuarySlow Cooked Beef Madras Recipe
What you'll need
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Ingredients
Serves 4- 1 large onion (peeled and roughly chopped)
- 1 thumb-sized piece of ginger (peeled and roughly chopped)
- 2 tbsp tomato puree ((paste for USA))
- 3 cloves garlic (peeled)
- finely diced red onion
- fresh coriander (cilantro, roughly chopped)
- 480 ml (2 cups) beef stock
- 500 g (1.1 lbs) braising beef (cut into bitesize chunks)
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ½ tsp salt
- 3 tbsp Madras hot curry powder
- boiled basmati rice
- naan bread
- 1 tbsp ghee or sunflower oil
- 2 tbsp ghee or sunflower oil
- ½ tsp tamarind paste
- ¼ tsp ground fenugreek
- 2 bay leaves
- 420 ml (1 ¾ cups) passata
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Steps
- Step 1
Preheat the oven to 160C/320F (fan).
- Step 2
Place the onion, garlic, and ginger into a food processor and blend to a smooth paste.
- Step 3
Heat the ghee (or oil) in a large casserole pan over a medium-high heat.
- Step 4
Add the beef and cook, stirring a couple of times, until browned. This should take about 7-8 minutes.
- Step 5
Remove the beef from the pan with a slotted spoon and place in a bowl. Put to one side.
- Step 6
Add 1 tbsp of ghee (or oil) to the pan, then add in the onion paste mixture and bay leaves.
- Step 7
Cook for 5-6 minutes, stirring occasionally, until the onion starts to brown slightly at the edges of the pan.
- Step 8
Add in the tomato puree, cinnamon, Madras powder, fenugreek, tamarind paste, salt, and pepper.
- Step 9
Stir together and cook for 2-3 minutes, until the spices start to release their fragrance.
- Step 10
Add in the beef stock and passata, stir and bring to the boil, then add the beef (plus any resting juices) back to the pan.
- Step 11
Place a lid on the pan and place it in the oven for 3 hours, until the beef is tender. Check the beef a couple of times during the last hour of cooking and top up with a splash of boiling water if it’s starting to look dry.
- Step 12
Once cooked, serve the madras with basmati rice and/or naan bread, and top with fresh coriander and red onion slices.
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Preheat the oven to 160C/320F (fan).
Source: Nicky's Kitchen Sanctuary
