Beef Madras

 Quick to prepare and then bung on the lid for a few hours to let the spices work their magic

Serves 4

Prep time: 20 mins

Cook time: 3 1/2 hours 

Ingredients

2 tbsp veg oil (or ghee if you have)
2 onions finely diced
1 medium carrot peeled and finely diced
4 cloves garlic, crushed
thumb sized piece of root ginger peeled and finely grated
1 green chilli deseeded and diced
1 1/2 tsp hot chilli powder
1 heaped teaspoon Madras curry powder
1 tsp paprika
1 1/2 tsp ground cumin 
1 tsp ground coriander
1 tsp ground turmeric
600ml hot water (more if needed)
300g passata (or a tin tomatoes)
1kg braising beef in chunks
2tsp good quality apple cider vinegar
salt and freshly ground pepper
rice and naan to serve (see naan recipe)

Method

Heat the oil or ghee in a large heavy based casserole dish with a lid. Saute the onions and carrot until transluscent and just beginning to tinge with brown at the edges. 

Add the garlic, ginger and chill and cook for a couple of mins (make sure doesn't catch)

Add the ground spices and cook for a minute before adding 100ml of water and mixing up to form a paste. Cook for 5 mins until water has evaporated then add the passata and stir for 3-4 mins.

Stir in the beef, remaining hot water and vinegar then season well with salt and pepper and bring to a simmer. Pop on the lid and leave to cook, covered for 3 hours, Stir occasionally so the base doesn't catch. 

When the meat is tender and falling apart remove the lid, turn up the heat a little and let the sauce reduce a little until very thick and coating the meat. 

Serve with rice and naan.

Enjoy!