Madras-Style Beef Curry
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
braising beef
ubed |
* |
| 4 | tablespoons |
vindaloo paste
to taste |
* |
| 1 | large |
onions
|
|
| ½ | cup |
ghee (clarified butter)
|
|
| 2 | tablespoons |
almonds
flaked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
braising beef
ubed |
* |
| 6E+1 | ml |
vindaloo paste
to taste |
* |
| 1 | large |
onions
|
|
| 118 | ml |
ghee (clarified butter)
|
|
| 3E+1 | ml |
almonds
flaked |
|
Directions
Mix the vindaloo paste and beef together. Finely chop the onion and cook in the ghee until quite dark in colour.
Add the beef and cook until brown.
Add water to cover, partially cover the pan and cook for 40 minutes, then uncover and cook until meat is tender and the sauce well reduced.
Served garnished with the almonds.
