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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