Madras Beef Curry

A warmly spiced, slow-cooked beef curry with a fragrant blend of cumin, coriander and chilli.

Ingredients

• 900g (2 lb) braising beef, cubed
• 2 onions, sliced
• 3 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder or madras spice blend
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon chilli powder
• 400g tin chopped tomatoes
• 300ml (10 fl oz) beef stock
• 2 tablespoons oil or ghee
• Salt

Directions

1. Heat the oil in a flameproof casserole and fry the onions until soft and golden, then add the garlic and ginger.
2. Stir in all the spices and cook for 1-2 minutes until fragrant.
3. Add the beef and turn it in the spice mixture until coated and lightly sealed.
4. Pour in the tomatoes and stock, season with salt and bring to a simmer.
5. Cover and cook very gently on the hob or in a 150C (gas mark 2) oven for about 1 hour 45 minutes, until the beef is tender and the sauce thick.
6. Check the seasoning, scatter with fresh coriander and serve with basmati rice.

Notes

Adapted from Delia Smith’s curry method; long slow cooking melds the spices into the sauce.