systema
Slimming world
When we had a pub I used to make this curry by the dozen every week - these are very easy to make and freeze and re-heat brilliantly.
Beef Madras
500gms or just over 1lb of stewing steak or beef of your choice
1 lemon
1 tsp salt
1 large onion
2cloves garlic
2 dried red chillies – or chilli powder to taste
2 tsp ground coriander
1 tsp ground cumin
1tsp ground turmeric
1 tsp ground ginger
2 tsp black pepper
100gms tomato puree - about 5 tablespoons
300mls beef stock – use a cube etc
2 tsp garam masala
Oil to cook beef – 1tbsp = 6syns for whole recipe
Cut the beef into cubes – put into a bowl and squeeze over the lemon juice then sprinkle with salt. Peel the onion and garlic, chop them very finely and mix together with the whole dried chillies (or the powder).
Heat the oil and fry the onion, garlic and chilli mix for 2minutes. Add the coriander, cumin,turmeric, ground ginger and the pepper. Stir well and cook for a further 2 minutes.
Add the beef together with any juices and turn the beef so that it is well coated with the spices. Cook for a further 5-10 minutes. Stir in the tomato puree and add the beef stock, bring to the boil and simmer gently, with a lid on for 30-40 mins or until the beef begins to become tender. Sprinkle in the garam masala and cook for a further 10 minutes. The gravy should, by this stage, be quite thick. If not, increase the heat and remove the lid from the pan and boil off any excess moisture until the gravy thickens.
You can use Frylight but think oil is necessary to bring out the taste of the spices. Only 6 for the whole recipe and serves 3 portions - depending who is eating.
You can use boneless chicken thighs (nicer tasting than breast in a curry and cheaper) but reduce the cooking time or the chicken will shread.
Having probs with internet so will do the Jalfrezi next in a seperate post.
Beef Madras
500gms or just over 1lb of stewing steak or beef of your choice
1 lemon
1 tsp salt
1 large onion
2cloves garlic
2 dried red chillies – or chilli powder to taste
2 tsp ground coriander
1 tsp ground cumin
1tsp ground turmeric
1 tsp ground ginger
2 tsp black pepper
100gms tomato puree - about 5 tablespoons
300mls beef stock – use a cube etc
2 tsp garam masala
Oil to cook beef – 1tbsp = 6syns for whole recipe
Cut the beef into cubes – put into a bowl and squeeze over the lemon juice then sprinkle with salt. Peel the onion and garlic, chop them very finely and mix together with the whole dried chillies (or the powder).
Heat the oil and fry the onion, garlic and chilli mix for 2minutes. Add the coriander, cumin,turmeric, ground ginger and the pepper. Stir well and cook for a further 2 minutes.
Add the beef together with any juices and turn the beef so that it is well coated with the spices. Cook for a further 5-10 minutes. Stir in the tomato puree and add the beef stock, bring to the boil and simmer gently, with a lid on for 30-40 mins or until the beef begins to become tender. Sprinkle in the garam masala and cook for a further 10 minutes. The gravy should, by this stage, be quite thick. If not, increase the heat and remove the lid from the pan and boil off any excess moisture until the gravy thickens.
You can use Frylight but think oil is necessary to bring out the taste of the spices. Only 6 for the whole recipe and serves 3 portions - depending who is eating.
You can use boneless chicken thighs (nicer tasting than breast in a curry and cheaper) but reduce the cooking time or the chicken will shread.
Having probs with internet so will do the Jalfrezi next in a seperate post.
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