Beef Madras

Ingredients

• 60 ml (2 tbsp) vegetable oil
• 1 kg (2lbs) stewing beef, cut into bite-sized cubes
• 1ℓ (4 cups) curry base sauce
• 4 green cardamom pods, crushed
• 4 garlic cloves, peeled and crushed
• 5cm (2in) fresh ginger root, peeled and grated
• 160 ml (2/3 cup) tomato puree
• 45 ml (3 tbsp) ground cumin
• 10 ml (2 tsp) ground coriander
• 15 ml (1 tbsp) ground turmeric
• 30 ml (2 tbsp) chilli powder
• 15 ml (1 tbsp) curry powder
• 15 ml (1tbsp) paprika
• 5 ml (1 tsp) garam masala
• 30 ml (2 tbsp) mango chutney
• 1 lime, juiced
• Coriander leaves, for garnishing

Instructions

1. 1

   Heat half of the oil in a cast iron pot and fry the beef until browned on all sides.

2. 2

   Pour in the curry base sauce and let the contents reach a slow simmering point.

3. 3

   Cook for 2½ hours, or until the meat is tender, and remove from heat.

4. 4

   Heat the remaining oil in a large heavy-based saucepan and gently fry the cardamom, garlic and ginger.

5. 5

   Stir in the tomato puree, cumin, coriander, turmeric, chilli powder, curry powder, paprika and garam masala.

6. 6

   Tip the beef and its sauce in, stir and let the curry simmer for 30 minutes in order for the flavours to incorporate.

7. 7

   Stir in the chutney and lime juice.

8. 8

   Top with coriander and serve immediately with your favourite Indian accompaniments such as naan and brinjal bhaji.