Slow Cooked Beef Madras.

Slow Cooked Beef Madras.

Another takeaway favourite to tempt you, Indian this time. I am very busy having a lot of fun so most of my recipes seem to be slow cooked at the moment. This recipe took 15-20 minutes to put together, leaving plenty of time to play with the girls. I have never cooked curry this way before but I would thoroughly recommend it. I have made a 5 minute bread to go with it too. Hope you'll make this lazy, delicious recipe.

Serves 4.

Equipment:

Deep ovenproof casserole dish.

Dry roast, 

-2tbsp cumin seeds,

-2tbsp coriander seeds,

-3 cloves,

-1tsp peppercorns,

-1 stick cinnamon,

-1tsp fennel seeds,

-1tsp fenugreek seeds,

-3 dry chillies (adjust according to your taste)

Grind the roasted spices in the spice grinder or pestle and mortar, leave aside.

In the casserole dish, fry

-1tsp mustard seeds, you should be able to hear them pop, add

-2tbsp chopped ginger,

-2 chopped onions,

-2 cloves chopped garlic,

-plenty of sea salt.

 Stir fry for about 2-3 minutes, add

-850g beef brisket, cut into 3 chunks, add

-ground spices, 

-1tsp turmeric powder.

 Stir to coat the meat in the spices then add,

-600g chopped fresh tomatoes,

-a handful of fresh coriander.

-4 fresh chopped chillies (adjust according to your taste), add

-200ml water. 

Stir together.

Cover with a lid.

Bake in 150c fan forced oven for around 3 hrs.

   Onion Bread.

In a large bowl, put in

-200g self raising flour,

-1tsp baking powder,

-1tsp salt,

-200g sliced onions,

-1 whisked egg,

-1tsp whole grain mustard,

-80ml milk,

-2tbsp olive oil.

Mix well to combine. It should be extremely sticky.

Spoon onto a baking tray lined with baking paper.

Shape into a rough rectangle 15x30cm.

Bake in 200c fan forced oven for 20-25 minutes until golden brown.