Categories
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Madras Beef Curry with Spicy Rice |
Tips: Chillies are an indispensable ingredient of
a hot and spicy Madras curry. After a long,
gentle simmering, they merge with other
flavourings to give a delectable result that
goes perfectly with the spicy rice.
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Yield:4
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INGREDIENTS: |
| 2 tbsp |
butter |
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| 1 1/2 lb |
stewing beef, cut into bitesize cubes |
|
| 1 |
onion, chopped |
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| 3 |
green cardamom pods |
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| 2 |
fresh green chillies, seeded and finely chopped |
|
| 1 in |
piece of fresh ginger root, grated |
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| 2 |
garlic cloves, crushed |
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| 1 tbsp |
Madras curry paste |
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DIRECTIONS:
- Heat half the vegetable oil with half of the butter in a large, shallow pan. When it's hot, fry the meat, in batches if necessary, until it is browned on all sides. Transfer to a plate and set aside.
- Heat the remaining vegetable and butter and fry the onion for about 3-4 minutes until it is softened and lightly browned.
- Add the cardamom pods and fry for 1 minute, then stir in the chillies, ginger and garlic, and fry for 2 minutes more.
- Stir in the curry paste, 1 tsp each of ground cumin and coriander, then return the meat to the pan.
- Stir in the stock. Season with salt, bring to the boil, then reduce the heat and simmer very gently for 1 - 1 1/2 hours, until the meat is tender.
- When the curry is almost ready, prepare the spicy rice. Put the basmati in a bowl and pour over enough boiling water to cover.
- Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lost its brittle texture.
- Heat the sunflower oil and butter in a flameproof casserole and fry the onion and garlic gently for 3-4 minutes until softened and lightly browned.
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