Madras Beef Curry

This recipe came from Taste.com.au

Rory halved the amount of chilli powder this time as it was quite hot last time !

2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional) - we only used 1/2 tsp this time
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1kg chuck steak, cut into 2.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve (we skipped the mint leaves)

Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.

Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.

Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint leaves.

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And this is the recipe for the Cucumber Raita. It made heaps.
I will only use a small yoghurt next time !!

Natural yoghurt - 500 ml
1 Lebanese cucumber - diced
1 tsp cumin
Pinch Salt
Fresh Coriander

Whisk the yoghurt.
Add the cucumber, salt and cumin powder.
Mix well with the chopped coriander leaves.

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Served as well with Naan ... homemade ! ( our first attempt !! ) You can find that recipe here.