Beef Madras
An average of 3.7 out of 5 stars from 7 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Ingredients
- : 2 tbsp groundnut oil
- : 2 green cardamoms (or black if you can get them)
- cassia bark: 5cm/2in length cassia bark or cinnamon stick
- onion: 1 medium onion, peeled and sliced
- 255g/9oz rib-eye steak, trimmed and cut into thin strips
- chilli: 1 green chilli, chopped
- garlic: 2 garlic cloves, peeled and sliced
- turmeric: 录 tsp turmeric
- salt: 录 tsp salt
- cumin: 陆 tsp ground cumin
- : 陆 tsp ground coriander
- tomato pur茅e: 2 tsp tomato pur茅e
- ginger: 陆 tsp peeled and grated root ginger
- garam masala: pinch of garam masala
- fresh coriander: 30g/1oz fresh coriander leaves, washed and chopped, to garnish
Method
Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute.
Tip in the onions and fry for 1 minute.
Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes.
Then add the turmeric, salt, cumin and coriander and stir for another minute.
Mix the tomato pur茅e with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes.
Mix in the ginger and sprinkle over the garam masala and the coriander leaves.
Serve immediately with a naan or in hot pitta breads.