Madras Beef Curry
2 hours 30 minutes
- 675g/1½lb chuck steak, cut into 2.5cm/1 inch cubes
- 30ml/2tbsp rapeseed or sunflower oil
- 2 medium onions, peeled and sliced
- 2 garlic cloves, peeled and crushed or 5ml/1tsp garlic purée
- 1 x 2.5cm/1 inch piece root ginger, peeled and finely chopped or 5ml/1tsp ginger purée
- 45ml/3tbsp Madras curry paste or similar
- 600ml/1pint good, hot beef stock
- Salt and freshly milled black pepper
- 45ml/3tbsp 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 and season to taste. Cover, reduce the heat and cook on the hob or in a preheated oven at Gas Mark 4, 180°C, 350°F 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.