Beef Madras Curry
Posted by Anne McKenzie on
Serves: 4-6
Heat: medium/hot (we found it to be more medium than hot)
Ingredients:
2 tablespoons olive oil
2 large onions, sliced
6 cloves of garlic, crushed
1 x 400g can of diced tomatoes
1/2 cup of water
1 tablespoon malt vinegar
1 x 270 ml can of coconut cream
1 kilo diced stewing steak
1 30g packet of Saucy Spice Beef Madras
Preparation:
1. Heat oil in a deep sided pan or wok and saute sliced onion and garlic until translucent and soft.
2. Add contents of Saucy Spice packet and stir until fragrant.
3. Add tomatoes, water, vinegar and coconut cream. Mix thoroughly.
4. Stir in diced beef.
5. Simmer, covered, for 1 1/2 hours or until meat is tender.
6. If sauce is too thin, remove lid and cook further until sauce reduces and thickens.
7. Serve with cooked rice and other curry condiments such as Garnisha Mango Chutney or Lime Pickle
Heat: medium/hot (we found it to be more medium than hot)
Ingredients:
2 tablespoons olive oil
2 large onions, sliced
6 cloves of garlic, crushed
1 x 400g can of diced tomatoes
1/2 cup of water
1 tablespoon malt vinegar
1 x 270 ml can of coconut cream
1 kilo diced stewing steak
1 30g packet of Saucy Spice Beef Madras
Preparation:
1. Heat oil in a deep sided pan or wok and saute sliced onion and garlic until translucent and soft.
2. Add contents of Saucy Spice packet and stir until fragrant.
3. Add tomatoes, water, vinegar and coconut cream. Mix thoroughly.
4. Stir in diced beef.
5. Simmer, covered, for 1 1/2 hours or until meat is tender.
6. If sauce is too thin, remove lid and cook further until sauce reduces and thickens.
7. Serve with cooked rice and other curry condiments such as Garnisha Mango Chutney or Lime Pickle