Madras Beef Curry (not spicy!)
Tender diced beef simmered in a quick lemon garlic spice paste until rich and saucy
Prep
10 mins
Cook
2 hrs
Serves
2
Difficulty
Easy
Ingredients
Paste Ingredients
- 1 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp freshly ground black pepper
- 1 to 2 small garlic cloves, minced in a garlic presser
- 1 tsp grated ginger
- 1 lemon, freshly juiced
Remainder
- 1 tbsp olive oil
- 500 g chuck steak / beef, diced into small cubes
- 1 tbsp tomato paste (missing in the video!)
- 2 cups beef stock
Method
- In a small bowl, mix coriander, cumin, turmeric, pepper, garlic, ginger and lemon juice to form a paste.
- Heat oil in a large pot over high heat. Add beef and brown, turning to get colour on each side. It does not need to be cooked through. Remove and set aside.
- Reduce heat to medium. Add the spice paste and cook for about 1 minute until fragrant. Return beef and stir to coat. Add tomato paste and stock. Bring to a boil.
- Reduce heat to low, cover and simmer for 1 hour 45 minutes until tender. Check regularly so it does not dry out. If it looks like it is drying out, add 1/4 cup water at a time and continue monitoring. Uncover for the final 10 to 15 minutes to slightly thicken the sauce. Serve.
Tips
- Browning the beef is just for colour and flavour, it does not need to cook through at this stage
- Each pot cooks differently, so keep an eye on the liquid level throughout the simmer
- If it starts to dry out, add 1/4 cup water at a time and keep monitoring until tender
Storage
- Cool completely, then store airtight in the fridge for up to 3 days
- Reheat gently on the stove with a splash of water if needed
- Freeze in portions for up to 2 months, then thaw overnight in the fridge
Macros (approx)
Calories
330 kcal
Protein
42 g
Carbs
6 g
Fat
13 g
Based on 2 serves. Values are estimates and will vary by brand and the exact cut of extra lean diced beef.
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