The recipe I followed from the book was for Beef Madras :-
1 onion chopped
4 cloves 6 cardamon pods
2 fresh chillies (I use Asda frozen)
1 tsp dried ginger
2 garlic cloves peeled and crushed (I use Asda frozen)
2 dried red chillies
1 tbspoon medium curry powder
9oog braising steak – all visible fat removed
2 tsp ground coriander
1 tsp ground cumin
250ml beef stock
Chopped coriander to garnish (I use Asda frozen)
Spray pan with frylight . Add the onions, cloves and cardamom pods. Stir fry for 3-4 minutes.
Add the chillis, ginger, garlic and dried chillis and stirfry for a further 2 minutes.
Add the curry powder and beef chunks and stirfry until meat is sealed.
Add the ground coriander and cumin and stock.
Transfer to oven and cook for a few hours OR transfer to slow cooker and cook all day.
(I cooked it in the Rayburn - all day!)
Serve with rice.
We ate this on Sunday - it was hot.
We had the remainder last night - as always it tasted even better.
The recipe did not contain tomatoes and the liquid I felt was not enough.
There are endless Beef Madras recipes out there which I have been reading, but yesterday whilst shopping I bought
I am going to make a madras curry but will devise my own recipe. The Schwartz recipe contains vinegar - which Jon doesn't like so my recipe will be something like this:-
900g braising steak - all visible fat removed.
1/pint beef stock
1 tin chopped tomatoes
Lots of onions
A couple of tablespoons of Schwartz madras powder
On Rayburn cook initially on hotplate then transfer to oven for rest of the day, checking and adding more liquid if required.
Watch this space.
I am enjoying my cookery adventure as part of my ABC Wednesday contribution, really making me branch out and experiment.
For more ABC fun follow the link in my sidebar.