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MADRAS CURRY
  • 2 lbs flank or skirt steak, fat trimmed, cut into 1-inch cubes
  • 1 medium onion, diced
  • 1/4 cup ground coriander
  • 6 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1 tsp. powdered chile pepper (I used Swad's Reshampatti Hot Red Chile powder)
  • 1 tsp. salt
  • 3-4 Tbsp. white vinegar
  • 2 oz. tomato paste
  • 1 Tbsp. vegetable oil
  • 1 cup beef stock or water
    1. Mix together the coriander, cumin, salt, turmeric, and powdered chile. Add the vinegar and mix into a paste.

    2. Heat the vegetable oil over medium heat in a large saucepan or deep skillet. When hot, add the onion and cook until just browned. Add the spice paste and cook about 1 minute. Add the beef and stir until meat is well coated with the spice paste. Pour in stock, add tomato paste and cover. Cook about 1 hour 30 minutes, or until beef is tender.

     
     

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