A rich and spicy beef madras with tender meat and a thick, satisfying sauce
- 400 g lean casserole beef
- 2 small onions (or 1 large)
- 4 cloves garlic
- a thumb sized piece fresh ginger (peeled)
- 1 fresh green chilli
- 1 tsp turmeric
- 2 tsp garam masala
- 1 tsp mustard powder
- 1 tsp cumin seeds
- 1/2 tsp fenugreek
- 1 tsp chilli flakes
- juice of 1 lemon
- 1 can chopped tomatoes
- 2 tbsp tomato puree
- 1 litre beef stock
- 1 tbsp dark soy sauce
- 150 g red lentils
- salt and pepper
- low calorie cooking spray
- Pre-heat oven to 180c
- Whizz up the onions, garlic, ginger and fresh chilli in a mini chopper or food processor
- Add the turmeric, garam masala, mustard powder, cumin seeds, fenugreek, and chilli flakes and puree into a paste
- Spray a large, deep pan (one that has a lid) with cooking spray, put onto a medium heat, and add the beef.
- Cook on a high heat for 2-3 minutes until browned on the outside
- Add the curry paste, lower the heat and stir fry gently for about 3 minutes.
- Add in the chopped tomatoes and stir through, keeping the heat low.
- Add in the tomato puree, lemon juice, soy sauce and salt and pepper, and 500ml of the beef stock. Stir in the lentils.
- Bring up to bubbling, give it a good stir, cover with a lid and pop into the oven (middle shelf)
- Cook for 45 minutes, remove from the oven, give it a good stir and add the remaining beef stock
- Cook for another 45 minutes, double check the beef to make sure it’s nice and tender
- Serve garnished with fresh coriander and fat-free yoghurt
This is a spicy curry- if you don’t like your curry hot then don’t add the dried chilli flakes.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: Indian