Beef Madras

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 2

By Manju Malhi

From Saturday Kitchen

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Ingredients

  • 2 tbsp groundnut oil
  • 2 green cardamoms (or black if you can get them)
  • 5cm/2in length cassia bark or cinnamon stick
  • 1 medium onion, peeled and sliced
  • 255g/9oz rib-eye steak, trimmed and cut into thin strips
  • 1 green chilli, chopped
  • 2 garlic cloves, peeled and sliced
  • ¼ tsp turmeric
  • ¼ tsp salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 tsp tomato purée
  • ½ tsp peeled and grated root ginger
  • pinch of garam masala
  • 30g/1oz fresh coriander leaves, washed and chopped, to garnish

Method

  1. Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute.

  2. Tip in the onions and fry for 1 minute.

  3. Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes.

  4. Then add the turmeric, salt, cumin and coriander and stir for another minute.

  5. Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes.

  6. Mix in the ginger and sprinkle over the garam masala and the coriander leaves.

  7. Serve immediately with a naan or in hot pitta breads.