There is nothing like an Indian curry and madras is one of my all time favourites. This dish is a must for those of you who enjoy a good old curry. You can cook it the night before and leave it to infuse the flavours to make it even more delicious!
Ingredients for the Beef Madras
450g Lean Beef Pieces
1 Onion, chopped
4 Garlic Cloves, chopped
Fresh Ginger, chopped ( I used around a 2 inch piece of ginger)
1 400g Tin of Chopped Tomatoes
1 Cup of Beef Stock
2 Tbsp Tomato Puree
2 Red Chilli Peppers, chopped
1 Tsp Garam Masala
1 Tsp Turmeric
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds, ground
1 Tsp Madras Curry Powder
1 Tbsp Coconut Oil
Heat up the oil on a pan and fry off the cumin seeds for 1 minute to release the flavour, then add the onion, garlic, ginger, chilli and the remaining spices.
Add in the beef and brown on all sides making sure to coat it with the spices.
Add in the remaining ingredients and bring to the boil. Turn the heat down, cover and simmer for at least an hour, the longer you cook it the better the flavour plus the beef will be tender!
350g Wholegrain Basmati Rice
2 Tsp Turmeric
8 Cardamom Pods
1 Tsp Fennel Seeds
3 Bay Leaves
1 Tsp Salt
350 ml Water
Melt the butter in a saucepan over a medium heat. Stir in the rice and coat it in the butter.
Add in the spices, salt, bay leaves and fennel, making sure to coat the rice.
Add in the boiling water and simmer on a low heat for 20 minutes. Do not stir the rice, just leave it to absorb all the flavours.
I served my madras with some tandoori style cauliflower bites. Just chop a head of cauliflower and place onto a baking tray. Spray some oil, then coat with the Tandoori Spice from The Gym Chef, can be bought here, and bake in the oven at 200 C for 20 mins. This is perfect to serve with the madras as a low carb option too if not having the rice!
Better than any takeaway and a lot more healthier!
Most importantly, enjoy!