Healthy Beef Madras
A rich and spicy beef madras with tender meat and a thick, satisfying sauce
lean casserole beef
or 1 large
a thumb sized piece fresh ginger
fresh green chilli
juice of 1 lemon
can chopped tomatoes
litre beef stock
dark soy sauce
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.
Tried this recipe?
The Slimming Foodie