This is my interpretation of a Madras Curry, and can be slow cooked for hours in the oven if you prefer. Use a casserole beef if slow cooking. But this version has great flavour and can be quickly on the family dinner table after a hard day's night...don't you think?
This recipe also appears in the Nifty But Thrifty cookbook.
Try some of our other curry recipes, mostly family friendly and don't forget we have an entire book devoted to curries, Currying Flavour book in print and free with IC membership as an Ebook.
Almond Chicken Curry with Yoghurt
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 4-5 cloves garlic
- 2 red onion halved
- 50 Grams fresh ginger peeled
- 1-3 red chilli chopped
- 50 Grams Extra Virgin Olive Oil (EVOO) BUY
- 50 Grams almonds BUY
- 2 Teaspoons pink salt flakes BUY
- 50 Grams tamarind puree
- 2 Tablespoons Landsdale Curry Powder or other mild powder of choice Recipe
- 100 Grams tomato paste
- 2 Teaspoons ground turmeric
- 2x 400g Tins diced tomatoes
- 150 Grams liquid beef stock
- 1 Kilo rump steak, cubed
- Serve with chopped fresh coriander and mint, yoghurt, sliced chillies, Saffron Turmeric Rice, deep fried curry leaves if desired and Peshwari Naan
- 1 Batch Pappadums Recipe
Do
- 1
Place garlic, onions, ginger, chillies, EVOO, almonds, salt and tamarind into Thermomix bowl and chop 10 sec/speed 9. Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
- 2
Add remaining ingredients and cook 20 min/90ºC/Reverse/speed 1.5.
- 3
This is a quick curry, so do not be tempted to use a cheaper cut of meat. If you do go with cheaper, then you will need to cook it for longer until the beef is tender.
