SLOW COOKED BEEF MADRAS

Slow Cooked Beef Madras image

Provided by ElleJohnson

Time 3h20m

Yield Serves 4

Number Of Ingredients 26

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1tbsp coriander seeds
1tbsp cumin seeds
3 cloves
1tsp peppercorns
1tsp fennel seeds
1tsp mustard seeds
1tsp fenugreek seeds
3 dry chillies (adjust according to your taste)
1tbsp coriander seeds
1tbsp cumin seeds
3 cloves
1tsp peppercorns
1tsp fennel seeds
1tsp mustard seeds
1tsp fenugreek seeds
3 dry chillies (adjust according to your taste)
1tbsp chopped garlic
2tbsp chopped ginger
2 chopped onions
850g beef brisket, cut into 3cm chunks
1tsp turmeric powder
600g chopped tomatoes
2tbsp chopped coriander
4 sliced chillies (adjust according to your taste)
1 stick cinnamon
200ml water

Steps:

In a small frying pan, dry roast the spices. Cook, stirring on low heat for about 5 minutes. Grind the roasted spices in a spice grinder or a pestle and mortar, leave aside.
In a large ovenproof casserole pan,fry, ginger, onions, garlic with plenty of sea salt. Stir fry for about 2-3 minutes. Add the beef, ground spices and turmeric powder. Stir to coat the meat in the spices. Add tomatoes, fresh coriander, chillies, cinnamon stick and water. Stir together.
Cover the casserole pan with a lid. Bake in 150c fan forced oven for around 3 hours. Give the curry a stir half way through cooking.
Serve with rice and bread.