Beef Madras with Basmati Rice and Raita
Ingredients
- 700g - 1kg Beef Oyster Blade
- 1 Brown Onion
- ½ Bunch Coriander
- 10 Curry Leaves
- 375g Madras Curry Sauce
- 300ml Beef Stock
- 400ml Coconut Milk
- ¾ Cup Unsweetened Yoghurt
- 1 Lebanese Cucumber
- 2 Cups Basmati Rice
- 1 Packet Naan Bread
- Salt and Pepper
- Ghee or Olive Oil
- ½ tsp Ground Cumin
- ½ tsp Ground Coriander
- 1 Lemon, optional
Method
- Preheat the oven to 160°C.
- Cut the beef into 4cm pieces. Finely dice the onion. Wash, pick, and finely chop the coriander, reserving some whole leaves for garnishing.
- Bring a large casserole dish to high heat. Drizzle with olive oil or add some ghee. Sear the beef for approximately 2-3 minutes on each side until golden brown. Season with salt and pepper. Add the onions and cook for 3 minutes. Add the curry sauce and cook for another 3 minutes. Stir in the coconut milk. Add the stock, half of the coriander, and curry leaves. Mix well, bring to a boil, and then turn off the heat. Cover and place in the oven. Cook for 2 hours.
- Meanwhile, grate the cucumber using a box grater. Place the yoghurt in a mixing bowl. Add the cumin, ground coriander, remaining chopped coriander, cucumber, and season with salt and pepper. Mix well and refrigerate.
- Cook the basmati rice according to packet instructions 30 minutes before the curry is ready.
- Heat the naan bread in a frying pan on high heat for approximately 30 seconds on each side.
- Remove beef curry from the oven. Uncover and mix well. Garnish with coriander leaves and a squeeze of lemon juice. Serve with basmati rice and cucumber raita.
Ingredients for Beef Madras with Basmati Rice and Raita
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