Coconut Beef Madras
|8 tablespoonsVegetable oil|
|1 1/2 kilogramsbeef blade steak; cut into 5cm pieces|
|2 largeOnions; chopped|
|6 medium clovesgarlic; sliced|
|1 5 cm pieceginger; finely chopped|
|4 tablespoonsMadras curry paste|
|200 mililitersCoconut milk|
|2 small stickscinnamon|
|2 smallgreen chillies; halved lengthways|
Coconut Beef Madras Preparation
1. Heat 2 tablespoons oil in a large flameproof casserole. Brown the beef in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.
2. Heat the rest of the oil, add the onions, garlic and ginger and fry gently for 20 minutes until very soft and light brown. Transfer to a food processor and blend until smooth. Return to the pan and add the curry paste, coconut milk, cinnamon sticks, chillies, beef and salt. Cover and simmer gently for 21/2 hours, uncovering for the last 15 minutes to thicken up the sauce a little. Remove the cinnamon sticks and serve with steamed rice.
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