Beef Madras Curry

Submitted by teresas

"Found this in my antique (only cuz that's where I bought it) Asian Cookbook...hope you enjoy it! :) This is great served with a side of rice...and veggie of you choice..."

 

• Ready In: 1hr 50mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 lbs sirloin steaks
• 1⁄4 cup ground coriander
• 6 teaspoons ground cumin
• 1 teaspoon mustard seeds, browned
• 1⁄2 teaspoon black peppercorns, creaked
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 2 teaspoons garlic, crushed
• 2 teaspoons fresh ginger, grated
• 2 -3 tablespoons white vinegar
• 1 tablespoon oil
• 1 medium onion, chopped
• 1⁄4 cup tomato paste
• 1 cup beef stock

directions

1. Trim the excess fat and sinew from the meat, and cut it into 1 inch cubes/.
2. Place the coriander, cumin, mustard seeds, peppercorns, chilli powder, turmeric, slat, garlic and ginger in a small bowl; stir to combine.
3. Add the vinegar and mix to a smooth paste.
4. Heat the oil in a large pan; add the onion and cook over medium heat until just soft.
5. Add the spice paste and stir for 1 minute.
6. Add the meat and cook, stirring until it is coated with the spice paste.
7. Add the tomato paste and stock.
8. Simmer, covered for 1 hour 30 minutes, or until the meat is tender.

Reviews

[DailyInspiration]

This is a very flavorful dish -- love the warm spices that make up this recipe. It resembled more of a Tex-Mex dish than my interpretation of a "curry", but no less delicious. We served this tender beef over rice as mentioned in the recipe. Will definitely make this again! Made for My 3 Chefs, June, 2012.

 

[rpgaymer]

This was a nice, mild curry. I can see this being a hit with people who've never had curry before and are apprehensive about trying it. It does taste like chili a bit, which I liked. Served over rice and chickpeas and topped with chutney.