2013 Cooking Club Week 17: Beef Madras

KJ · 02-05-2013 8:47pm #1

I am loveisdivine I'm just signed in as KJ (the OH!).

So heres our recipe for beef madras. This time it turned out a slightly darker colour than normal, I think it was the mushrooms, so dont be put off by the less than appetising look of the dish. Its still very tasty

Serves 2

Ingredients :
2 Chillies (This makes it quite mild so add more if you like lots of heat)
2 teaspoons of ground coriander
2 teaspoons of ground turmeric
1 teaspoon of black mustard seeds
half teaspoon of ground ginger (or fresh if you like)
half teaspoon of pepper
1 tin of coconut milk
4 tablespoons of groundnut oil or vegetable oil or ghee if you have it
2 onions
3 cloves of garlic
400g steak pieces
200g pack of mushrooms
250ml beef stock
squeeze of lemon juice
salt to taste

Method:
Put the kettle on for your stock.
Get on with prepping the veg. Roughly chop the onions, slice the mushrooms and finely chop the garlic and chillies.

Make your spice paste.
In a small bowl add the chopped chilli, ground coriander, turmeric, mustard seeds, ginger and pepper. Mix to combine then stir in about 3 spoons of your coconut milk to make a thin paste.

Heat the oil in a large saucepan or casserole dish that has a lid, over a medium high heat.
Add the onions and cook, stirring occasionally to avoid sticking, until they are golden brown.

Then add the garlic, let it fry for 30 seconds and then add the spice paste and fry for a couple of minutes.

Add the beef and fry for a couple of minutes, then add the mushrooms and give it all a good mix to make sure its all coated in the paste. Then add the stock, scraping the bottom of the pan to get all the caramalised bits off. Bring to the boil, then reduce to a simmer and clamp on the lid. Leave to cook for at least an hour, or as long as you can to get the meat nice and tender. Stir occasionally so it doesnt catch.

After an hour or more it should look a bit like this -

About half an hour before you want to eat, stir in the rest of the coconut milk, a squeeze of lemon and some salt to taste.

Leave to simmer with the lid off, you can increase the heat if you want to thicken the sauce a bit more. Whilst its reducing, cook your rice or naan breads.

Serve with whatever condiments you prefer

Its normally a little more yellow in colour, but like I said I think the mushrooms we used gave it a slightly darker colour this time round.

Enjoy!

Malari · 03-05-2013 10:55am

Looks like my Saturday dinner

Yum.

Malari · 08-05-2013 1:13pm

Didn't quite get around to making it at the weekend, but had some last night, with leftovers for lunch today. Tasty, but I would have added a few more chillies. Although, my boyfriend claims it needed no further spicing up!