Rich Beef Madras
Ingredients
- 400g beef chunks
- 1 chopped onion
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 2 tbsp rapeseed oil
- 2 red chillies, deseeded & chopped
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 cloves
- 1 star anise
- 1 tsp fennel seeds
- 6 black peppercorns
- 1 tsp chilli flakes
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp salt
- 1 400ml tin coconut milk
- 2 tbsp tomato purée
- 1 cup of water
- 1 tbsp lemon juice
- Handful chopped fresh coriander
Preparation
Toast all the dry spices in a medium hot pan for a couple of minutes and then transfer them to your spice grinder or pestle and mortar. Grind well
Add the oil to your pan and fry the onions until they start to turn brown, then and the ginger, chilli and garlic and cook for 3-4 minutes, transfer this to your blender and blitz until smooth, set aside
Put the pan on the highest heat, pat the meat dry and then add to the pan, stirring the meat for 3-4 minutes to seal. Add the spices you ground earlier to the pan and sauté this for a few minutes
Add the tomato purée, coconut milk and cup of water, and blended onions and garlic etc. Stir well, cover and simmer on low for 90 mins
Remove the lid and reduce the sauce if needed, or move straight to 6)
Add the lemon juice and chopped coriander to the pan, check the seasoning and add more salt if required
Remove from the heat, cover and allow the meat to rest for 10 mins
