Madras Curry

Serves 4

2lb skirt or chuck steak
¼ cup ground coriander
6 tsp. ground cumin
1 tsp. brown mustard seeds
½ tsp. cracked black pepper
1 tsp. chili powder
1 tsp. ground turmeric
1 tsp. salt
2 tsp. crushed garlic
2 tsp. grated fresh ginger
2-3 tbsp. white vinegar
1 tbsp. oil or ghee
1 medium onion, chopped
¼ c. tomato paste
1 c. beef stock

1. Trim the excess fat and sinew from the meat, and cut it into 1-inch cubes.

2. Place the coriander, cumin, mustard seeds, peppercorns, chili powder, turmeric, salt, garlic and ginger in a small bowl; stir to combine. Add the vinegar and mix to a smooth paste.

3. Heat the oil in a large pan; add the onion and cook over medium heat until just soft. Add the spice paste and stir for 1 minute. Add the meat and cook; stirring, until it’s coated with the spice paste. Add the tomato paste and stock. Simmer, covered, for 1.5 hrs, or until the meat is tender.*

*This part I did a bit differently than what the recipes says. I took whatever kind of chuck/roast/etc meat I had in the freezer and left in the fridge over night. When I started dinner, the meat was slightly frozen still, but I cubed into 1-inch pieces and tossed in a pressure cooker with about 1 tablespoon of madras curry powder (It’s a lovely mix of all the above spices!) and some crushed garlic. I pressure cooked it for about 40 minutes (I’m sure it would have been finished in 20-30 minutes, but I got a bit distracted…). Love how tender the meat ends up.

Anyways, I used roughly 3 tbsp of the madras curry powder and mixed in 2 tbsp vinegar with ¼ tomato sauce (I didn’t have any paste on hand…oops!). Then, I just followed the rest of the recipe and let the sauce simmer until thickened, which only took a couple minutes.



Serve with rice and enjoy!