Beef Madras Curry

Madras sauce is a moderately hot curry, red in color with the use of chili powder. Madras curry was invented by restaurants in Britain and can be vegetarian or made with meat. There are many variations on Madras curry and the result often being filled with a red colour, toasty spices, the smoothness of coconut, the sweet and sour flavour of Tamarind and a liquorice flavour of anise. The redness is achieved with chilli or a mixture of chilli and paprika and the orange of turmeric. Frequently used ingredients may also include fresh curry leaves and a drizzle of fresh coriander leaves.

Ingredients serve 4

1000 g chuck cut into cubes

¼ cup ground coriander

6 tsp ground cumin

1 tsp brown mustard seeds

½ tsp cracked black peppercorns

1 tsp chili powder

1 tsp turmeric

1 tsp sea salt

2 tsp crushed garlic

2 tsp grated fresh ginger

3 tbls vinegar

1 tbls oil or ghee

1 onion chopped

¼ cup tomato paste

2 cups beef stock

Method

Place coriander, cumin, mustards seeds, peppercorns, chili powder, turmeric, salt, garlic and ginger in a small bowl. Combine mixture and add vinegar mixing to a paste. Heat oil or ghee in a large pan and cook onion until just soft. Blend in the spice paste and stir. Add meat and cook while stirring until coated. Mix in tomato paste, stock and simmer, covered for approx. 1¼ hours or until tender. Serve with steamed or boiled rice.

Note: A common accompaniment includes raita, fresh coriander and rice as the main carbohydrate breads such as naan.