Madras curries are said to have originated in the south of India, and are known for their rich red colour. Serve our easy version of Beef Madras with fragrant Basmati rice, plus chopped coriander for freshness.
- 1 x 20 gram sachet Rajah beef madras Pure Spice Blend
- 2 tbsp vegetable oil for frying
- 400 g beef cubes
- 1 onion chopped
- 1 tbsp fresh ginger root crushed
- 1 clove garlic crushed
- 1 tomato chopped
- 4 tbsp tomato paste
- 1 potato cubed
- 2 tbsp white vinegar
- 1.5 cups water
- 1 ml salt to taste
- handful fresh coriander (optional) to serve
- In a pot fry chopped onion in oil until light brown.
- Reduce heat, add ginger and garlic and fry for 1 minute.
- Mix white vinegar and Rajah Beef Madras Pure Spice Blend, add to pot and cook for 1 minute.
- Add chopped tomato, tomato paste and cook until soft.
- Add beef cubes and cook until browned on all sides.
- Add 1.5 cups of water and potato cubes.
- Simmer with the pot lid on for 30 minutes, or until the sauce reaches the desired consistency. Stir regularly.
- Season with salt to taste, garnish with fresh coriander, serve with Basmati rice.
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