B is for Beef Madras

This is one of my favourite recipe books. Last year, for Mother's Day I made a selection of curries for the family when Jon's mum came for the day. It was a great success - whilst I cooked quite a lot it meant I had sufficient to pack in the freezer for subsequent meals for Jon and I. At Christmas it came to light that it was one of the best meals our godson had tasted. He has his own flat now and enjoys experimenting in the kitchen, so last week for his birthday we bought him this book.

The recipe I followed from the book was for Beef Madras :-

Beef Madras 2.

Frylight

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

Salt.

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.