Curry (Beef Madras)

When we say curry, this is what we mean.

Beef Madras

Ingredients:

900g lean stewing beef / diced beef
1 tin whole champignons, halved or quartered according to preference
1 tin chickpeas, drained and rinsed
1 tbsp olive oil
1 large onion, finely chopped
4 cloves
4 green cardamom pods
1 green chili, finely chopped
2.5cm piece root ginger, finely chopped
2 garlic cloves, crushed
2 dried red chilies / shake of crushed dried chilies
15ml / 1 tbsp curry paste (ideally madras paste, but according to preference and availability)
1 heaped tsp ground coriander
1 heaped tsp ground cumin
1/2 tsp salt
500ml beef stock
fresh coriander, to garnish

1. Remove any visible fat from the beef (if not using pre-diced) and cut the meat into 2.5cm cubes.
2. Heat the oil in a large heavy-based pan and stir fry the onion, cloves and cardamom pods for about 5 minutes.  Add the fresh green chili, ginger, garlic and dried red chilies and fry for a further 2 minutes.
3. Add the curry paste and fry for about 2 minutes.  Add the beef and fry for 5-8 minutes until all the meat pieces are lightly browned.  Add the champignons and chick peas and stir through.
4. Add the coriander, cumin and stock.  Simmer for 1 to 1 1/2 hours or until the meat is tender and the gravy is reduced to desired consistency.  Serve over basmati rice.

Adapted from Healthy Indian Cooking by Shehzad Husain and Manisha Kanani