← Nouns Cooking · British & Irish

Ingredients

• 800 g braising steak, cut into 3 cm chunks
• 3 tbsp Vegetable oil
• 1 tsp Mustard seeds
• ½ tsp fenugreek seeds
• 10 Curry leaves (optional)
• 2 Onion, finely chopped
• 4 cloves Garlic, crushed
• 1 tbsp Ginger, grated
• 2 Red chilli, finely chopped, seeds in
• 2 tbsp Madras curry powder
• 1 tsp Ground turmeric
• 1 tsp hot chilli powder
• 2 tbsp Tomato purée (paste)
• 400 g can chopped tomatoes
• 400 ml Beef stock
• 1 tsp Garam masala
• 2 tbsp lemon juice
• 1 handful fresh coriander, chopped
• 1 tsp Salt

Method

1. Heat 1 tbsp oil in a large casserole over high heat and brown the beef in two batches for about 5 min each. Lift onto a plate.
2. Lower the heat to medium, add the rest of the oil, then the mustard seeds, fenugreek and curry leaves. When the seeds pop, after about 30 seconds, add the onions and cook for 10 min until deep golden.
3. Stir in the garlic, ginger and chillies for 1 minute, then the curry powder, turmeric and chilli powder for 30 seconds more. Add a splash of water if the spices catch.
4. Add the tomato paste, chopped tomatoes, stock and salt, then return the beef and its juices. Bring to a simmer.
5. Cover and cook very gently for 1½–2 hours, stirring now and then, until the beef is tender enough to break with a spoon. Take the lid off for the last 15 min if the sauce needs thickening.
6. Stir in the garam masala and lemon juice, taste for salt and scatter with coriander. Serve with rice, naan and something cooling.

Tips

• Madras is meant to be hot; halve the chillies and chilli powder for a medium version.
• Like most curries it tastes even better the next day: cool quickly, refrigerate and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food BBC Food BBC Good Food