Beef Madras

Recipe by Sara Wright

  • 1.5kg Greenlea beef blade steak, cut into 5cm pieces
  • 2 large onions, chopped
  • 6 garlic cloves, sliced
  • 5cm piece ginger, finely chopped
  • 4 tbsp Madras curry paste (store bought or homemade)
  • 400ml coconut milk
  • 2 small cinnamon sticks
  • 2 green chillies, halved lengthways
  • 1 tsp salt
  • 1 cup desiccated coconut
  • ¼ cup palm or brown sugar
  • oil for cooking

Heat 2 tablespoons of oil in a large flameproof casserole dish. Brown the beef in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.

Heat the rest of the oil, add the onions, garlic and ginger and fry gently for 20 minutes until very soft and light brown. Return beef to the pan and add the curry paste, coconut milk, cinnamon sticks, chillies, coconut, salt and sugar. Cover and simmer gently for 2½ hours, uncovering for the last 15 minutes to thicken up the sauce a little. Remove the cinnamon sticks and serve with steamed rice.

Madras Curry Paste

  • 2 tsp ground black pepper
  • 1 tbsp chilli powder
  • ½ tsp cinnamon
  • 2 tsp garam masala
  • 2 tsp turmeric
  • 7 tbsp ground coriander
  • 2 tsp black mustard seeds
  • ¼ cup ground cumin
  • 2.5cm piece of fresh ginger, grated
  • 3 garlic cloves, crushed
  • ½ cup malt vinegar
  • ¼ cup oil

Mix all the spices together along with the vinegar to form a paste. Heat the oil in a small saucepan before adding the spice paste to it. Stir over the heat until the oil begins to separate.

Take off the heat allowing to cool before storing in an airtight jar.