Beef Madras Curry (version 4) Recipe - Serves 6

Beef Madras Curry (version 4) Recipe

321 calories each serving (519 calories if eating with rice)

Taste Rating = 8.5     Heat Rating = Hot



Ingredients

2 tablespoons (30ml) cooking oil
750g (1 lb 10 oz) lean beef, cut into 2.5cm (1 inch) cubes
1 large onion, peeled and finely chopped
3 cloves of garlic, peeled and crushed
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
2 tablespoons (30ml) madras curry paste
3 green cardamom pods, lightly crushed
1 cup (250ml or 9 fl oz) beef stock
1 tin/can (400g or 14 oz) chopped tomatoes
2 medium potatoes, peeled and cut into 2.5cm (1 inch) cubes
50g (2 oz) spinach, washed and finely chopped


Method

Turn on the oven and preheat to 180C (350F)
Heat one tablespoon (15ml) of the oil in a large heavy-bottomed frying pan or saucepan over a medium to high heat
Add the beef cubes and saute until browned (5-6 minutes) turning often
Remove the beef from the frying pan or saucepan and set aside
Heat the second tablespoon (15ml) of the oil in the frying pan or saucepan over a medium to high heat
Add the onion, garlic and ginger, mix well and saute for 5 minutes, turning often
Add the madras curry paste and cardamom pods, mix well and cook for 1 minute, stirring a few times
Add the previously browned beef to the frying pan or saucepan and mix well
Add the beef stock, tomatoes and potatoes, mix well and bring to the boil
Carefully pour the contents of the frying pan or saucepan into a large casserole, cover and cook for 90 minutes, stirring a couple of times
Remove the casserole from the oven, make sure the beef is cooked (return the casserole to the oven if more time is needed), add the spinach, mix well, allow to stand for 1 minute
Serve hot on rice

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Recipe submitted on 18 August 2012

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