Showing posts with label madras. Show all posts
Showing posts with label madras. Show all posts

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.

Tuesday, June 21, 2011

Slow Cooked Lamb Curry

What's better on a winter's night than a slow cooked curry?

Nothing...and here's a great, and easy, one!

Not my image and mine didn't look this good, but it tasted fantastic!

(serves 2)

Get This  -

  • 2 tablespoons plain flour
  • 400g diced lamb shoulder
  • 1 tablespoon olive oil
  • 1/2 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled, grated
  • 1 long red chilli, finely chopped
  • 1 tomato, chopped
  • 2 tablespoons Indian madras curry paste
  • 150ml light coconut milk
  • 1 vegetable stock cube
  • steamed rice, yoghurt, papadams and chopped fresh coriander, to serve

Do This -

  1. Place flour and lamb in a snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a large heavy based saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Set aside in a bowl.
  2. Add onion, garlic and ginger to saucepan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock cube, chopped tomato and 3/4 cup cold water. Bring to the boil. Add lamb. Stir to combine.
  3. Cook, covered, on low for 3 - 6 hours until lamb is tender. Serve with rice, yoghurt, papadams and coriander.