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Beef madras

  • 4servings
  • 105minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D
MineralsZinc, Copper, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 onions , finely chopped

  2. 2 garlic cloves , finely chopped

  3. thumb-sized piece of ginger , finely chopped

  4. 2 fresh green chillies , finely chopped

  5. 1 tsp black pepper

  6. 1 tsp chilli powder

  7. 1 tbsp ground coriander

  8. 1 tsp fennel seeds

  9. 1 lemon , juiced

  10. vegetable oil , for frying

  11. 800 g beef , diced

  12. 4 tbsp tomato puree

  13. 100 ml beef stock

  14. 400 g canned chopped tomatoes

  15. 1 small leek , cut in half lengthways then sliced into very thin strips

  16. 1 tbsp cornflour

  17. vegetable oil , for deep frying

  18. natural yogurt , to serve

Instructions Jump to Ingredients ↑

  1. Blend the onions, garlic, ginger and chillies with the pepper, chilli powder, coriander, fennel seeds, a teaspoon of salt and lemon juice.

  2. Heat the oil in a pan and fry the beef until browned on all sides. Add the paste and fry for a few minutes until fragrant, add the tomato purée and coat the beef.

  3. Splash in a little of the stock into the pan to deglaze it, scraping the bits off the bottom, then add the tinned tomatoes and the rest of the stock. Cover the pan and simmer as gently as possible for 90 minutes, until the beef is tender and the sauce has thickened.

  4. Dust the leek strips in cornflour and flash fry for a minute in a generous glug of vegetable oil. Drain on kitchen towel and sprinkle with a little salt.

  5. Serve the madras in bowls with a dollop of yoghurt and garnished with a sprinkle of crispy leeks.

  6. Love this? See lots more Indian recipes .

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