This Indian dish of Beef Madras is rich and satisfying served with rice and katchumber salad.
6 Tbsp Vegetable Oil
900 g Beef, cut into 1 inch cubes
2 Onions, peeled and chopped
2 inches Fresh Ginger, peeled and chopped
5 Garlic Cloves, peeled and chopped
10 Curry leaves
1 pinch Asafoetida
2 Green Chillies, deseeded and chopped finely
4 dry Red Chillies, chopped
1 x 400 g tin Plum Tomatoes
3 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Turmeric
1 Tsp Chilli Powder
1 Tsp Garam Masala
3 Black Cardamom, tops chopped off
200 ml warm Water
Sea Salt to taste
3 Tbsp Coriander leaves, chopped
Heat 3 Tbsp of Oil over a medium heat and fry the Onions, Ginger, chopped Garlic and Red Chillies for about 5 minutes, or, until Onions have softened
Remove from the heat and allow to cool.
Then blend in a food processor
Heat the remaining Oil over a medium heat and add the Curry leaves.
Fry for 30 seconds
Add the Asafoetida, followed by the crushed Garlic and Green Chillies.
Fry until the Garlic just starts to turn golden
Add the Coriander, Cumin, Turmeric and Chilli Powder and fry for 1 minute
Add half the tin of Plum Tomatoes and continue to cook for 5 minutes
Add the Beef and increase the heat to high stiring continuously until the meat is browned
Add warm Water and Black Cardamom Pods and simmer over a low heat for 30 minutes
Add the remaining Plum Tomatoes to the mix still in the food processor and blend until smooth
Stir this paste into the pan, along with Salt to your taste
Bring back to the boil and then simmer over a low heat for 50 minutes, or, until the meat is tender
Stir in the Garam Masala and 2 Tbsp of chopped Coriander and remove from the heat
Serve garnished with the remaining Coriander together with Pilau Rice, Indian bread and a cool beer.