Beef Madras
Ingredients
2 tbsp groundnut oil
2 green cardamoms (or black if you can get them)
5cm/2in length cassia bark or cinnamon stick
1 medium onion, peeled and sliced
255g/9oz rib-eye steak, trimmed and cut into thin strips
1 green chilli, chopped
2 garlic cloves, peeled and sliced
¼ tsp turmeric
¼ tsp salt
½ tsp ground cumin
½ tsp ground coriander
2 tsp tomato purée
½ tsp peeled and grated root ginger
pinch of garam masala
30g/1oz fresh coriander leaves, washed and chopped, to garnish
Preparation method
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Heat the oil in a wok or large frying pan, then add the cardamoms and cassia bark. Fry for 1 minute.
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Tip in the onions and fry for 1 minute.
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Add the beef, followed by the chilli and garlic and fry on a medium heat for 4 minutes.
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Then add the turmeric, salt, cumin and coriander and stir for another minute.
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Mix the tomato purée with 150ml/5fl oz of hot water (double this amount if you want more sauce) from the kettle and add to the pan. Cook for 3 minutes.
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Mix in the ginger and sprinkle over the garam masala and the coriander leaves.
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Serve immediately with a naan or in hot pitta breads.
