More recipes

Slow Cooked beef Madras with Roasted Cashews & Coriander

  • Meat Beef
  • Cut Chuck

Masterclass

Ingredients

Beef

  • 1.5kgs beef chuck steak, trimmed, cut into 3cm cubes

Other Ingredients

  • Salt and pepper to season
  • 60mls vegetable oil
  • 180g brown onions, chopped
  • 20g crushed garlic
  • 15g grated ginger
  • 8 cardamom pods, bruised
  • 120g madras curry paste
  • 800g crushed diced tomatoes
  • 25g tomato paste
  • 500mls stock
  • 700g kumara, peeled, cut into 3cm cubes, roasted
  • 200g baby spinach leaves
  • 80g roasted cashews, chopped
  • 125g coriander, leaves picked

Serving Suggestions

  • Saffron Rice, Roti
  • Blanched Broccoli & Kale

Preparation

  1. Heat half the oil in a large, heavy-based, pan over medium high heat. Season beef with salt and pepper. Cook beef in batches, for 5-6 minutes or until browned. Set aside.
  2. Heat remaining oil in pan over high heat. Add onion, garlic, ginger, cardamom pods and curry paste. Cook, stirring, for 3-5 minutes or until fragrant. Return beef to dish. Add crushed tomatoes, tomato paste and stock, stir to combine. Cover and bring to the boil, reduce heat to a medium-low heat, cook for 2 – 2 ½ hours or until beef is tender.
  3. Remove and discard cardamon. Stir in roasted kumara and spinach. Garnish with cashews and coriander.
  4. To serve: saffron rice, broccoli & kale and roti.

Printable PDF