Beef Madras Curry
December 10, 2015
"Found this in my Asian Cookbook...hope you enjoy it! This is great served with a side of rice...and veggie of you choice."
- Serving Size: 1 (347.3 g)
- Calories 557.6
- Total Fat - 36.7 g
- Saturated Fat - 13.6 g
- Cholesterol - 176.9 mg
- Sodium - 1160.7 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 1.5 g
- Sugars - 1.6 g
- Protein - 48 g
- Calcium - 107.1 mg
- Iron - 6.2 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.2 mg
Trim the excess fat and sinew from the meat, and cut it into 1 inch cubes.
Place the coriander, cumin, mustard seeds, peppercorns, chili powder, turmeric, slat, garlic and ginger in a small bowl; stir to combine.
Add the vinegar and mix to a smooth paste.
Heat the oil in a large pan; add the onion and cook over medium heat until just soft.
Add the spice paste and stir for 1 minute.
Add the meat and cook, stirring until it is coated with the spice paste.
Add the tomato paste and stock.
Simmer, covered for 1 hour 30 minutes, or until the meat is tender.
Tips & Variations
No special items needed.