Tuesday, December 20, 2011

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.