This recipe calls for Madras Paste Pots
Our authentic blend of aromatic spices including cumin, black pepper and chilli for a beautifully balanced Madras dish, packed into a handy pot for two.
South Indian Beef Madras
This recipe for South Indian Beef Madras is made with one Madras Paste Pot, some ginger, garlic and green chilli. Perfect for when you both crave a curry with just a little more kick!
Ingredients
Serves 2 people
- 2 tbsp oil
- 1 tsp black peppercorn
- 2 whole cloves
- 1 tsp black mustard seeds
- 15 fresh curry leaves
- 200g diced onion
- 1 Patak’s Madras Paste Pot
- 70ml water for cooking paste
- 2 tbsp ginger puree / finely chopped
- 2 tbsp garlic puree / finely chopped
- 1 tsp green chilli – finely chopped
- 2 tbsp tomato puree
- 200g tinned chopped tomato – blended to smooth
- 400g diced beef sirloin steak
- 175ml water
- 1 tsp tamarind paste
- Salt to taste
- 1 tsp sugar
Garnish
- Fried curry leaves
- Fried black mustard seeds
Method
- Heat oil in a pan and crackle black pepper corn, clove, black mustard seed and curry leaves.
- As the curry leaves start to crackle, add diced onions and cook on medium heat until dark brown in colour and soft.
- Add chopped ginger, garlic and green chilli and cook until the raw aroma of garlic disappear.
- Add Patak’s Madras Paste Pot and 70 ml water and cook on medium heat until all the water evaporates.
- Add tomato puree and cook for 2-3 minutes.
- Add diced beef sirloin steak and sear the meat on high heat until the entire spices coat the meat.
- Add the rest of the water, bring to the boil and then simmer for 30-35 minutes until the beef is almost cooked.
- Add blended chopped tomatoes, tamarind paste and sugar and cook on simmer until the beef is fully cooked and can be cut with a spoon.
- Season to taste and serve with pilau rice or naan.
- For garnish, in a table spoon of oil fry back mustard seeds, drain and keep aside.
- In the same oil, fry fresh green curry leaves until they are dark green in colour and crispy.
- Garnish with fried mustard and curry leaves.
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Serves 2 people
- 2 tbsp oil
- 1 tsp black peppercorn
- 2 whole cloves
- 1 tsp black mustard seeds
- 15 fresh curry leaves
- 200g diced onion
- 1 Patak’s Madras Paste Pot
- 70ml water for cooking paste
- 2 tbsp ginger puree / finely chopped
- 2 tbsp garlic puree / finely chopped
- 1 tsp green chilli – finely chopped
- 2 tbsp tomato puree
- 200g tinned chopped tomato – blended to smooth
- 400g diced beef sirloin steak
- 175ml water
- 1 tsp tamarind paste
- Salt to taste
- 1 tsp sugar
Garnish- Fried curry leaves
- Fried black mustard seeds
-
- Heat oil in a pan and crackle black pepper corn, clove, black mustard seed and curry leaves.
- As the curry leaves start to crackle, add diced onions and cook on medium heat until dark brown in colour and soft.
- Add chopped ginger, garlic and green chilli and cook until the raw aroma of garlic disappear.
- Add Patak’s Madras Paste Pot and 70 ml water and cook on medium heat until all the water evaporates.
- Add tomato puree and cook for 2-3 minutes.
- Add diced beef sirloin steak and sear the meat on high heat until the entire spices coat the meat.
- Add the rest of the water, bring to the boil and then simmer for 30-35 minutes until the beef is almost cooked.
- Add blended chopped tomatoes, tamarind paste and sugar and cook on simmer until the beef is fully cooked and can be cut with a spoon.
- Season to taste and serve with pilau rice or naan.
- For garnish, in a table spoon of oil fry back mustard seeds, drain and keep aside.
- In the same oil, fry fresh green curry leaves until they are dark green in colour and crispy.
- Garnish with fried mustard and curry leaves.
