If you like your curries hot, you’ll love this Madras Curry of beef with potatoes, peas and a
decent amount of chilli. You’ve got to love this easy one-pot meal with rice.
2 tbsp Spice Fusion Madras Curry blend
2-3 tsp white vinegar
500g chuck steak, blade steak or similar, trimmed and cut into 2 cm cubes
1 tbsp vegetable oil or ghee
1 onion, finely chopped
2 cloves garlic, crushed
1 tsp grated ginger
1 cup tomato pieces, fresh or canned
1 cup beef stock or water
2 potatoes, peeled and diced
½ cup frozen peas
Add vinegar to Madras Curry blend and stir well to make a smooth paste.
Heat the oil in a large heavy-based saucepan, add onion, ginger and garlic and cook for
5 minutes or until onion is golden brown and caramelised.
Add curry paste and stir for 30 seconds or until fragrant.
Add the meat and cook, stirring, until well coated with curry paste. Then add the tomato paste
and stock or water to just cover meat. Bring to the boil then reduce heat and
simmer, covered, for about 40 minutes, stirring occasionally.
Add potato and simmer for another 10 minutes.
Add peas and continue cooking, uncovered, for another 5-10 minutes or until the sauce
has thickened.
Garnish with chopped coriander leaves.
