Beef Madras - serves 4-6
Serve with Pilau rice, tomato and onion salad. To tenderize any really tough meat, add 4 tbsp of white wine vinegar in paragraph 2, along with the meat.....BUT OMIT the tamrind.
MethodHeat the oil in a heavy based pan over a medium heat and fry the onion for about 8 mins, until golden brown. Lower the heat and add all the spice ingredients and fry for 2-3 mins.
Add the beef and mix well. Cover and cook over a low heat until the meat is tender and fully cooked.
Cook uncovered on a higher heat for last few mins to reduce any excess liquid.
Fold in the tamarind juice, sugar and salt. Reheat the dish and garnish with the chopped coriander.
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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.
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