Any recipe for Madras Curry?!
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Answers:
Here is one !.!.!.!.!.!.!. = )
Madras Curry
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1kg chuck steak, cut into 2!.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve
Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste!. Set aside!.
Heat 1 tablespoon of oil in a large saucepan over high heat!. Add half the beef!. Cook, stirring, for 2 to 3 minutes, or until browned!. Transfer to a bowl!. Repeat with remaining oil and beef!.
Reduce heat to medium!. Add spice paste!. Cook for 1 minute!. Return beef to saucepan!. Cook, stirring, for 1 minute, or until meat is coated with paste!. Add tomato paste and stock!. Bring to the boil!. Reduce heat to low!. Cover!. Cook for 1 hour 15 minutes, or until beef is tender!.
Remove lid!. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly!. Serve with rice and raita!. Top with mint leaves!.Www@FoodAQ@Com
Madras Curry
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1kg chuck steak, cut into 2!.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve
Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste!. Set aside!.
Heat 1 tablespoon of oil in a large saucepan over high heat!. Add half the beef!. Cook, stirring, for 2 to 3 minutes, or until browned!. Transfer to a bowl!. Repeat with remaining oil and beef!.
Reduce heat to medium!. Add spice paste!. Cook for 1 minute!. Return beef to saucepan!. Cook, stirring, for 1 minute, or until meat is coated with paste!. Add tomato paste and stock!. Bring to the boil!. Reduce heat to low!. Cover!. Cook for 1 hour 15 minutes, or until beef is tender!.
Remove lid!. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly!. Serve with rice and raita!. Top with mint leaves!.Www@FoodAQ@Com
Servings: 6
Ingredients
1 lb lamb; cubed in 1 cubes (if you'
1 lemon juice
2 teaspoon salt
1 large onion; chopped fine
2 garlic clove; chopped fine
2 chiles, dried; chopped fine
2 tablespoon coriander; ground
1 teaspoon cumin, ground
1 tablespoon turmeric
1 teaspoon ginger, powdered
2 teaspoon pepper, black
4 oz tomato paste
1 1/4 cup beef stock
1/4 cup ghi
2 tablespoon garam masala
Directions: How to Cook Gosht Madras (Madras Curry)
Sprinkle the lemon juice and salt over the meat!. Mix the onion, garlic and chili together well!. Heat the ghi in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes!. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another 2-3 minutes!. Add the lamb and lemon juice; stir well to coat the meat with the spices!. Cook 5-10 minutes!. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently 30-40 minutes until the meat begins to get tender!. Sprinkle in the garam masala and cook for a further 10 minutes!. The gravy should by this stage be very thick; if it is not, remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens!.Www@FoodAQ@Com
Ingredients
1 lb lamb; cubed in 1 cubes (if you'
1 lemon juice
2 teaspoon salt
1 large onion; chopped fine
2 garlic clove; chopped fine
2 chiles, dried; chopped fine
2 tablespoon coriander; ground
1 teaspoon cumin, ground
1 tablespoon turmeric
1 teaspoon ginger, powdered
2 teaspoon pepper, black
4 oz tomato paste
1 1/4 cup beef stock
1/4 cup ghi
2 tablespoon garam masala
Directions: How to Cook Gosht Madras (Madras Curry)
Sprinkle the lemon juice and salt over the meat!. Mix the onion, garlic and chili together well!. Heat the ghi in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes!. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another 2-3 minutes!. Add the lamb and lemon juice; stir well to coat the meat with the spices!. Cook 5-10 minutes!. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently 30-40 minutes until the meat begins to get tender!. Sprinkle in the garam masala and cook for a further 10 minutes!. The gravy should by this stage be very thick; if it is not, remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens!.Www@FoodAQ@Com
Madras Beef Curry
Ingredients (serves 4)
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1kg chuck steak, cut into 2!.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve
Method
Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste!. Set aside!.
Heat 1 tablespoon of oil in a large saucepan over high heat!. Add half the beef!. Cook, stirring, for 2 to 3 minutes, or until browned!. Transfer to a bowl!. Repeat with remaining oil and beef!.
Reduce heat to medium!. Add spice paste!. Cook for 1 minute!. Return beef to saucepan!. Cook, stirring, for 1 minute, or until meat is coated with paste!. Add tomato paste and stock!. Bring to the boil!. Reduce heat to low!. Cover!. Cook for 1 hour 15 minutes, or until beef is tender!.
Remove lid!. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly!. Serve with rice and raita!. Top with mint leaves!.
Notes & tips
Shortcut: You can substitute the spice paste in step 1 with Madras curry paste!. It's hot, so adjust the amount according to your taste!.Www@FoodAQ@Com
Ingredients (serves 4)
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1kg chuck steak, cut into 2!.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve
Method
Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste!. Set aside!.
Heat 1 tablespoon of oil in a large saucepan over high heat!. Add half the beef!. Cook, stirring, for 2 to 3 minutes, or until browned!. Transfer to a bowl!. Repeat with remaining oil and beef!.
Reduce heat to medium!. Add spice paste!. Cook for 1 minute!. Return beef to saucepan!. Cook, stirring, for 1 minute, or until meat is coated with paste!. Add tomato paste and stock!. Bring to the boil!. Reduce heat to low!. Cover!. Cook for 1 hour 15 minutes, or until beef is tender!.
Remove lid!. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly!. Serve with rice and raita!. Top with mint leaves!.
Notes & tips
Shortcut: You can substitute the spice paste in step 1 with Madras curry paste!. It's hot, so adjust the amount according to your taste!.Www@FoodAQ@Com
buy a jar of madras curry and follow instruction ,couldn't be easier ,absolutely delish ,and nobody will ever know ,just don't leave the jar within sight !!!Www@FoodAQ@Com
Yes - there's lots of them!. Mainly in cook books and also on line!. Try doing it yourself!.Www@FoodAQ@Com
allrecipes!.comWww@FoodAQ@Com