Madras Style Beef Curry
(Serves: Serves: 4 to 6 - Prep Time: 10mins - Cooking Time: 3.5hrs)
Ingredients
- Curry Paste
- 1 onion, peeled and diced
- 2 tbsp grated ginger
- 2 cloves minced garlic
- 2 tbsp ground coriander
- 1 tbsp ground chilli (optional - I left this out for kids)
- 1 tbsp ground cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp fenugreek seeds
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- Beef
- 2 tbsp grape seed or olive oil
- 1 kg diced chuck steak or diced beef (cut for slow cooking)
- 1/4 cup tomato paste
- 2 Bay leaves
- 3 cups Massel Beef Stock made from Massel Stock Powder Beef Style
- Rice and toppings
- 2 cups basmati rice
- 3 cups Massel Vegetable Stock made from Massel Stock Powder Vegetable
- 1 cup Greek yoghurt
- 1 Lebanese cucumber, sliced into half moons
- Optional - coriander leaves, naan bread or fine slices of red onion
Method
Preheat your oven to 160°C, leaving enough room for a lidded casserole dish.
Combine curry paste ingredients in a food processor or chopper, and blitz until it forms a paste.
Heat a lidded, flame-proof casserole dish over medium-high heat, and add oil.
Brown meat in batches, then remove and set aside on a plate.
Add curry paste to the casserole pot, and cook for a minute or two until fragrant.
Add tomato paste, Bay leaves and return the beef to the pot, stirring through.
Add Massel Beef Stock and bring to a simmer. Place the lid on the pot and place in the oven for 2.5 hours, checking at the 2-hour mark. If it looks dry, add 1 cup of stock or water.
Half an hour before serving, cook rice according to packet instructions using Massel Vegetable Stock.
Remove the curry from the oven; it should be tender and able to be pulled apart with a fork. Serve over rice, topped with Greek yoghurt and cucumber slices.
Massel products used in this recipe:
