Beef Madras Curry
1 lb chuck steak, cut in 1/2-inch cubes
1/2 cup onion, finely chopped
3 large cloves garlic, peeled and minced
4 tbsp. vegetable ghee or oil
3 tsp. hot Madras curry paste
1 pint (2 cups) brown beef stock
2 tbsp. tomato puree
3 tbsp. chopped mango chutney
2 tbsp. freshly squeezed lemon juice
coriander or parsley leaves (for garnish)
Saute beef in the ghee or oil until brown. Add onion and garlic and saute for another 5 minutes.
Stir in curry paste, mixing well. Simmer for 2 minutes.
- Add remaining ingredients; stir in brown stock. Bring to a boil. Simmer for 60-90 minutes or until beef is tender. Add a few tablespoons of beef stock if needed to keep mixture from sticking to pan. Stir occasionally.
- Taste and adjust seasonings, adding salt, pepper, cayenne pepper, garlic powder, lemon juice or curry paste, if desired.
- Add more beef stock if mixture is too thick, to desired consistency. Garnish with fresh coriander or parsley leaves.
- Serve alongside or over steamed pilaf or jasmine rice.
- Variation: More or less curry paste may be used, or a mild curry paste may be substituted for the hot, depending upon what level of heat is preferred.