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Slow Cooked Beef Madras
Serves 4
Easy
Prep:
Cook:
A takeaway favourite cooked in the oven.
Skip to ingredients
Dry Spices.
- 1tbsp coriander seeds
- 1tbsp cumin seeds
- 3 cloves
- 1tsp peppercorns
- 1tsp fennel seeds
- 1tsp mustard seeds
- 1tsp fenugreek seeds
- 3 dry chillies (adjust according to your taste)
The Curry.
- 1tbsp coriander seeds
- 1tbsp cumin seeds
- 3 cloves
- 1tsp peppercorns
- 1tsp fennel seeds
- 1tsp mustard seeds
- 1tsp fenugreek seeds
- 3 dry chillies (adjust according to your taste)
- 1tbsp chopped garlic
- 2tbsp chopped ginger
- 2 chopped onions
- 850g beef brisket, cut into 3cm chunks
- 1tsp turmeric powder
- 600g chopped tomatoes
- 2tbsp chopped coriander
- 4 sliced chillies (adjust according to your taste)
- 1 stick cinnamon
- 200ml water
Method
step 1
In a small frying pan, dry roast the spices. Cook, stirring on low heat for about 5 minutes. Grind the roasted spices in a spice grinder or a pestle and mortar, leave aside.step 2
In a large ovenproof casserole pan,fry, ginger, onions, garlic with plenty of sea salt. Stir fry for about 2-3 minutes. Add the beef, ground spices and turmeric powder. Stir to coat the meat in the spices. Add tomatoes, fresh coriander, chillies, cinnamon stick and water. Stir together.step 3
Cover the casserole pan with a lid. Bake in 150c fan forced oven for around 3 hours. Give the curry a stir half way through cooking.step 4
Serve with rice and bread.
