Cuts of prime Scottish beef slowly cooked in a Madras style curry sauce
Beef is seared, then removed from the pan. Onions and spices are then sauteed before adding the beef back in along with beef stock. The dish is then slowly cooked for at least two hours until the beef is melt in the mouth tender. This dish is very easy to make, but has a real depth of flavour.
The dish is best served with a simple cucumber and mint raita to balance the rich spiced taste of the curry sauce. This is also very easy to make.
This dish works well with choice of rice or Indian breads.
Serves two people
Preparation time 10 minutes
Cooking time 2 hours 15 minutes
350g Braising steak – cut into 3cm cubes
3 tablespoons vegetable oil
1 teaspoon mustard seeds
4 cardamom pods
2 bay leafs
4 white onions – diced
1 garlic bulb – crushed, chopped
1 tablespoon grated ginger
2 desert spoons tomato puree
1 teaspoon madras curry powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground fenugreek
1/2 teaspoon Cayenne pepper (use more for extra heat)
1/2 teaspoon salt
500ml beef stock
1 red chilli – thinly sliced as a garnish
2 tablespoons coriander leaf – roughly chopped as a garnish
2 lime wedges – as a garnish
3 heaped tablespoons Greek yogurt
2 heaped tablespoons diced cucumber – peel and deseed before finely chopping
2 desert spoons chopped mint leaf
Juice of 1/4 lime
Method: Peel then deseed the cucumber, then finely chop and add to a mixing bowl. Add the yogurt, chopped mint, lime juice and a pinch of salt then mix well. Cover and sit aside in the fridge until serving.