Beef Madras

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tbsp groundnut oil
• 4 large onions
• 4 cloves garlic
• 1 red chilli
• 1 bird's-eye chilli
• 4 tomatoes, chopped
• 2 green peppers
• 1in/2.5cm piece fresh root ginger
• 5 green cardamom
• 1 cinnamon
• 1 tsp Madras curry powder
• ½ tsp nigella seeds
• 1 tsp ground coriander seeds
• 1 tsp ground cumin
• 300ml/10½fl oz water
• pinch salt
• 1 tsp ghee
• 1 onion
• 2 cloves garlic
• ½ cinnamon
• 3 green cardamom
• 250g/9oz basmati rice
• 650ml/1 pint 3½fl oz vegetable stock
• 2 x 250g/9oz sirloin
• 1 tsp cayenne pepper
• 1 tbsp Madras curry powder
• 1 tsp ground cumin
• 1 tsp nigella seeds
• 1in/2.5cm piece fresh root ginger
• 2 garlic
• 1 large green chilli
• 1 tsp ghee
• 1 aubergine
• 8-10 okra
• ¼ tsp salt
• pinch garam masala
• 1 large bunch fresh coriander

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 2 tbsp groundnut oil in a large heavy pan over medium heat. Add the 4 large onions, thinly sliced, and fry for about 20 minutes until deep golden, stirring often.

2. Blend the 4 garlic cloves, the first piece of ginger, the red chilli, the bird's-eye chilli and the chopped tomatoes with a splash of water to a smooth paste.

3. Add the paste to the onions with the cinnamon, 5 green cardamom, 1 tsp Madras curry powder, ½ tsp nigella seeds, 1 tsp ground coriander and 1 tsp ground cumin. Stir for 3 minutes until fragrant.

4. Add the chopped green peppers, cook for 10 minutes, then pour in the 300ml water and the pinch of salt. Simmer gently for 15 minutes.

5. Mix 1 tbsp Madras curry powder, 1 tsp cayenne pepper, 1 tsp ground cumin, 1 tsp nigella seeds, the second piece of ginger grated, the 2 garlic cloves minced and the large green chilli chopped. Rub over the cubed sirloin and chill for 30 minutes.

6. Heat 1 tsp ghee in a frying pan and brown the beef in batches. Add it to the sauce with the 1 onion sliced, the 3 green cardamom and the ½ cinnamon. Simmer covered for 60 minutes until tender, with the thickest piece reaching 145°F (63°C), then rest 3 minutes.

7. Cut the aubergine into cubes and fry in the second 1 tsp ghee until golden. Add the okra, the ¼ tsp salt and the aubergine to the curry for the last 15 minutes of simmering.

8. Rinse the basmati rice, then cook it in the vegetable stock with the first 1 tsp ghee and a pinch of salt, covered, for about 15 minutes until tender. Scatter the garam masala and chopped coriander over the curry and serve with the rice.