Madras beef curry

Cooking Meat Madras beef curry

Start stewing! A great winter warmer is here.

Lables: High protein Low carb Lower gi Egg free Fish free Gluten free Lactose free Sesame free Shellfish free Wheat free
  1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in dish. Add onion, garlic and ginger. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste and cardamom. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, tomatoes and potato. Cover. Bring to the boil.
  3. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard cardamom. Stir in spinach. Serve with rice.

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2 tbsp vegetable oil
750g gravy beef, trimmed, cut into 3cm cubes
1 large brown onion, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
1/4 cup madras curry paste
4 cardamom pods, bruised
1 cup Massel chicken style liquid stock
400g can diced tomatoes
500g sweet potato, peeled, cut into 3cm cubes
50g baby spinach
Steamed Basmati rice, to serve

Adv

Autors
Preparation time
15
Cooking time
2:24
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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