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Beef curry (madras) and rice

Hot beef curry



  • 1.

    Peel & finely chop onions,garlic. Finely chop chillies.Trim blade steak of the edge fat and cut into cubes 2cm square.

  • 2.

    Heat oil in a large saucepan and cook onions garlic and chillies over moderate heat for 3 mins until soft. Turn up heat and add herbs,pepper, spices and curry powder and cook for a few mins ,stirring with wooden spoon to avoid burning.

  • 3.

    Add the meat and lightly seal the meat for a few mins stirring constantly.

  • 4.

    Add chopped canned tomatoes (with juice) and the stock and bay leaves and lemon juice.

  • 5.

    Cook on very slow simmer over low heat for 2 1/2 hrs


Best cooked 12-24 hrs before serving. The condiments should be prepared just prior to serving. I buy the papadams you can make in the microwave (because I personally don't like them much)

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» Top Wine Matches For This Recipe

Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Beef curry (madras) and rice.


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