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Beef Madras
Curries from Indias south are spicy and hot, with plenty of thin sauce to mop up the rice.
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Ingredients
|
Method |
Energy kJ (kcal) | 730 (174) |
Protein (g) | 23.6 |
Fat (g) | 6.5 |
Saturated (g)
|
2.0 |
Carbohydrate (g) | 4.6 |
Sugars (g)
|
3.7 |
Sodium (mg) | 110 |
Iron (mg) | 4.6 |
Zinc (mg) | 6.0 |
Vitamin B12 (ug) | 2.8 |
Vitamin D (ug) | 0.0 |
Selenium (ug) | 5.1 |
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.
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.
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.
Serve with your favourite Indian accompaniments such as rice, breads and yoghurt and dessicated coconut.