Madras beef curry
Beef curries aren't all that common in India but this one's a cracker. We use diced shin for it, which does take longer to break down and become tender but repays you with amazing flavour and texture. The curry begins (as so many do) with a paste of onions, garlic and ginger, which we fry gently before adding curry leaves, a heap of spices, tomatoes and the beef. We cover the meat with coconut milk and a splash of cider vinegar. And then we wait. When the beef can fall apart at the pressure of a fork, we stir in toasted coconut and fresh coriander leaves and it's done.
beef, onion, coconut milk (coconut extract, water), crushed tomatoes (tomato puree, citric acid), tomato paste, ginger, coconut, fresh coriander, garlic, cider vinegar, rice bran oil, coriander ground, salt, cumin ground, chilli powder, turmeric, curry leaves
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves one (hungry) to two adults with rice and accompaniments
Serves three to four adults with rice and accompaniments
Serve with the chickpea and eggplant curry, steamed basmati rice or the turmeric spiced pilaf, papadums, cucumber raita and/or mango chutney on the side.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.Defrost fully before reheating gently in a saucepan or empty into a microwave-safe container and microwave in bursts, stirring occasionally, until piping hot.
Serve with steamed or pilaf rice, naan bread and pappadums.