Beef Madras Curry
4 tbsp ghee or vegetable oil
2 onions, chopped
2 garlic cloves, crushed
1 tsp chilli powder
2 tsp ground coriander
2 tsp ground turmeric
¼ tsp ground black pepper
900g/2lb stewing beef, cubed
600ml/1 pint/2½ cups beef stock
300ml/½ pint/1¼ cups coconut milk
4 tbsp chopped fresh coriander (cilantro)
1 Heat the ghee or oil in a large heavy-based pan, add the onions and garlic and cook gently for 5 minutes or until soft and lightly coloured. Add the chilli powder and ground spices and cook, stirring constantly, for 3–4 minutes.
2 Add the beef and cook gently, stirring, for 2–3 minutes. Add the stock to the pan and bring slowly to the boil. Reduce the heat, cover and simmer gently for 1½ hours or until the beef is cooked and tender.
3 Add the coconut milk and bring to the boil. Reduce the heat and simmer for 8–10 minutes until slightly thickened. Stir in the chopped coriander.
4 Serve the curry immediately with boiled rice.