Spicy Beef Madras
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h.
Ready in
Ingredients
for
- Ingredients
- 4 Tbsps Yogurt
- 1 Tbsp Coriander
- ½ tsp Turmeric powder
- ½ tsp Chili powder
- 5 ⅓ cups Beef (e. g. rump, diced)
- 4 Tbsps Shredded coconut
- 1 Tomato (diced)
- 2 cloves garlic cloves (chopped)
- ¼ cup fresh ginger (chopped)
- 2 Tbsps Coconut oil
- 3 green Cardamom (crushed)
- 3 cloves
- ½ tsp fennel seeds
- 1 Cinnamon stick
- 3 onions (diced)
- 3 green chili peppers (cut into rings)
- 2 tsps paprika
- ⅞ cup Meat stock
Preparation steps
1.
Mix together the yoghurt, coriander, turmeric and chilli and add the meat. Cover and marinate for at least 2 hours.
2.
Pour 150 ml hot water over the grated coconut and leave to steep. Purée the tomato, garlic and ginger.
3.
Heat the oil in a large pot and add the cardamom, cloves, fennel seeds and the cinnamon stick. Roast for around 10 minutes and then add the onions and chilli peppers. Fry on a medium heat until brown.
4.
Add the meat and the marinade and fry for around 5 minutes. Season with salt and paprika and stir in the coconut (plus water) and the tomato purée. Cover with a lid and braise on a low heat for around 1 hour stirring occasionally. Add the stock after 30 minutes. If the sauce becomes too thick, add a little more stock. Season with salt and then serve.
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