A rich and spicy beef madras with tender meat and a thick, satisfying sauce
I was always a fussy eater as a kid- I wouldn’t touch any fruit and would only tolerate certain vegetables. when I was about 12, my Mum made a discovery, which was that I would eat pretty much any vegetables if they were in curry! Although adulthood (and travelling the world) made me much less fussy, and I love a lot of the foods I wouldn’t eat as a child, I still love a good curry!
One of my dreams is to go to India for a cookery course and culinary tour. I’ve never been to India, but when my husband travelled there for work he said that the food was just incredible- even in the most rubbish looking airport hotel the dhal was better than anything he had ever tasted in the UK!
I did go to a local Indian cookery course last year at the Occombe Farm Cookery school, which I really enjoyed, and opened me up to some dishes and flavours that I have never tried before.
Anyway, I think what I am getting at is that I am not accomplished at Indian cuisine (which I hope to change over the years), but I do know what I like in a curry, and I think I have a good measure of a good curry for the British palate- I love a chicken tikka masala (and I have 2 versions on the blog: Skinny chicken tikka masala and slow-cooker chicken tikka masala). A beef madras was next on my list to try!
I wanted to create a thick and rich sauce, and I didn’t want it to be too meat heavy, so I added in red lentils which went perfectly both to thicken the sauce, and give it a really satisfying consistency.
I mixed up my spice using a mini chopper- if you don’t have one then I really recommend investing! They aren’t expensive to buy, and are so handy both for making curry pastes and other types of sauces and pestos. I have this one from Tefal, which I love:
I accompanied this curry with my onion bhajis which were super-tasty and also super- healthy!