Madras Beef Curry
Try with curry with beef cubes plus minimal ingredients and uses a curry paste to reduce your hands-on time in the kitchen.
2 hours 30 minutes
- 675g chuck steak, cut into 2.5cm cubes
- 2 tablesoons rapeseed or sunflower oil
- 2 medium onions, peeled and sliced
- 2 garlic cloves, peeled and crushed or 1 teaspoon garlic purée
- 1 x 2.5cm piece root ginger, peeled and finely chopped or 1 teaspoon ginger purée
- 3 tablespoons Madras curry paste or similar
- 600ml good, hot beef stock
- Freshly milled black pepper
- 3 tablespoons natural yogurt, to garnish
- Small handful freshly chopped coriander leaves, to garnish
Heat the oil in a large flame/heatproof casserole dish with a lid and cook the onion, garlic, ginger and curry paste for 2-3 minutes until soft and lightly brown.
Add the beef cubes and cook for 3-4 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander. Season to taste. Cover, reduce the heat and cook on the hob or in a preheated oven at Gas Mark 4, 180°C, 160°C fan, or on the hob for 2 hours.
Add the yogurt and continue to cook for a further 30 minutes.
Garnish with the coriander and serve the curry with rice or naan bread or poppadoms and a selection of chutneys.