Madras Beef Curry

I do love curries.
And this one is a winner.
So easy and so yum.


Just for a change, this is actually my image.
Yes, it's my dinner that I'm eating right now! :)

Serves 2

Get This -

• 2 tablespoons vegetable oil
• 400g gravy beef, trimmed, cut into 3cm cubes
• 1/2 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 2cm piece fresh ginger, peeled, grated
• 1/4 cup madras curry paste
• 3 cardamom pods, bruised
• 1/2 cup chicken stock
• 400g can diced tomatoes
• 1 large potato, peeled, cut into 3cm cubes
• salt & pepper
• 1 stalk spring onions, chopped
• Steamed basmati rice, to serve

Do This -

1. Heat half the oil in a large, heavy-based saucepan over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
2. Heat remaining oil in dish. Add onion, garlic and ginger. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste and cardamom. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, tomatoes and potato. Season with salt & pepper. Cover. Bring to the boil.
3. Turn the heat down to low and simmer for 2-3 hours or until beef is tender. Remove and discard cardamom pods. Serve with rice and top with plain yogurt or raita and spring onions.