Madras Beef

This recipe was the first Indian curry I ever tried. It was also the first recipe I tried in my slow cooker. This recipe was one that I amended, and it is a true favourite in our household.

Ingredients

Madras curry paste:
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
5cm portion of ginger, grated
2 teaspoons lemon juice (preferably fresh)
2 tablespoons olive oil

Meat:
500-700g gravy beef, cut into 2cm cubes
Small amount of chilli paste
2 garlic cloves, crushed
2 tablespoons tomato paste
1 tablespoon korma paste
1 teaspoon beef stock powder
250ml dry white wine
1 large brown onion sliced
½ red capsicum diced
250g sliced button mushrooms
3 carrots diced
1 teaspoon conflour
1 tablespoon light sour cream
Handful of cashews
Freshly ground black pepper

Method for Slow Cooker

Switch on slow cooker to preheat.
Combine coriander, cumin, turmeric, pepper, ginger,oil 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 the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add madras curry and korma paste. Cook, stirring, for 3 minute, or until meat is coated with paste.
Add the onion, capsicum, mushrooms and carrots. Cook for 2-3 mins, or until all is coated with the paste.
Add wine and beef stock. Bring to the boil. Add tomato paste and stir. Add the cornflour and make sure it is stirred in. Reduce heat to medium. Cook for about 10 mins.
Transfer to slow cooker. Cook for 3 hours on high.
After 2.5 hours, add in the sour cream and cashews.
Serve with rice or pappadums.

Method for Pressure Cooker

Combine coriander, cumin, turmeric, pepper, ginger, oil and lemon juice in a bowl to form a paste. Set aside.
Heat a generous amount of olive oil in the pressure cooker over high heat. Add the beef once the oil starts to smoke slightly. Cook, stirring, for 2 to 3 minutes, or until browned. Add chilli paste.
Add madras curry and korma paste. Cook, stirring, for 3 minute, or until meat is coated with paste. Add wine and beef stock. Bring to the boil. Add tomato paste and stir.
Place lid on, and cook on high for 15mins.
Add the onion, capsicum, mushrooms and carrots. Cook for 2-3 mins, or until all is coated with the liquid.
Place lid on, and cook on high for a further 5 mins.
Add in the cornflour, sour cream and cashews. Cook for about 10 mins.
Serve with rice or pappadums.