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Beef Madras

Beautiful Indian Curry with Spice

5 - 6

Serves

15 mins

Prep Time

1 hrs 30 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

Curries from India’s south are spicy and hot, with plenty of thin sauce to mop up the rice.

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High Iron

Low Sodium

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Beef,

Dinner,

Family Favourites,

Lunch,

Ingredients

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500-650g Quality Mark beef steaks

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cut into 2.5cm pieces

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2 tbsp tamarind pulp

Or use 1 tbsp lemon juice

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1 onion

diced

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4 sliced garlic cloves

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5cm fresh ginger

grated

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1 1/2 tbsp curry powder

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6 curry leaves

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1 tsp peppercorns

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400g diced canned tomatoes

Method

To Make Curry

1

If using, soak the tamarind pulp in ¼ cup warm water for 5 minutes. Knead to a slurry and strain, discarding the pulp.

2

Pan-fry the onion in a dash of oil in a large lidded frying pan or casserole. Add the garlic, ginger and curry powder and toss for 1-2 minutes.

3

Stir in the tamarind water or lemon juice, curry leaves if using, peppercorns and tomatoes and 1 cup water (reduce to ½ cup if using the slow cooker), and bring to the boil. Add the meat and lower the heat.

4

Cover and simmer over a very gentle heat for 1½ hours or until tender. Alternatively, cook in a lidded ovenproof dish at 140ºC for the same time, or in the slow cooker for 5-7 hours on low. Season with salt if wished.

5

Serve with your favourite Indian accompaniments such as rice, breads and yoghurt and dessicated coconut.

More info

Nutrition Information per Serving (323g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

1434 (342)kJ

Protein

32g

Total Fat

10.7g

Saturated Fat

4.4g

Carbs

29.2g

Sugars

28.7g

Sodium

299mg

Iron*

5.2mg

* Percentage of recommended daily intake (Aust/NZ)

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