Madras Beef Curry

Madras Beef Curry

madras beef curry


 2 Tablespoons of Thai Spice Blend

2 garlic cloves crushed

2 1/2 tablespoons lemon juice

2 tablespoons olive oil

2.5 chuck steak, cut into 1 inch cubes

2 tablespoons tomato paste

1 cup beef stock

Steamed basmati rice, raita and mint leaves (optional), to serve


Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.

Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.

Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint leaves if desired.

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