Beef Madras
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
From Saturday Kitchen
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.
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
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