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.
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Need
- 4-5 cloves garlic
- 2 red onions, halved
- 50 Grams fresh ginger, peeled
- 1-3 red chilli chopped (to taste)
- 50 Grams Cobram Estate Extra Virgin Olive Oil 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 400 Grams 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
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.
More
Serve with accompaniments of choice like Coconut Lentil Dahl, Saffron Turmeric Rice and Naan.
