Ingredients
- 2 onions
- 2 cloves of garlic
- Thumb-sized piece of ginger
- 2 fresh green chillies
- Tsp cracked black pepper
- Tsp chilli powder
- Tbsp ground coriander
- Tsp fennel seeds
- Tsp salt, plus a little extra
- 1 lemon
- Glug of vegetable oil
- Diced beef (800g)
- 4 tbsp tomato purée
- Beef stock (100ml)
- 1 tin of chopped tomatoes (400g)
- A small leek
- Tbsp cornflour
- Vegetable oil for deep-frying
- Dollop of natural yoghurt
Instructions
- Peel and finely chop (or blend) the onions, garlic, ginger and chillies
- Combine with the pepper, chilli powder, coriander, fennel seeds, salt and juice of the lemon
- Heat the oil in a pan and fry the beef until browned on all sides
- Add the paste and fry for a few minutes until fragrant
- Squeeze in the tomato purée and coat the beef
- Splash a little of the stock into the pan to deglaze it, scraping the bits off the bottom, then add the tinned tomatoes and the rest of the stock
- Cover the pan and simmer as gently as possible for 90 minutes, until the beef is tender and the sauce has thickened
- Slice the leek in half, lay out leek sheets and slice into really thin strips
- Dust in cornflour and flash fry for a minute in a generous glug of vegetable oil
- Pick out the golden crispy leeks, drain on kitchen towel and sprinkle with a little salt
- Spoon some yoghurt on to the portions of madras and garnish with a sprinkle of crispy leeks.
Taken from Food with Friends
