Recipes
Welsh Beef madras
Serves 4-6 Prep time 20 minutes Cook time 2 hours 30 minutes
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Ingredients
To serve • Natural yogurt • Fresh coriander leaves, chopped • Rice • Side salad of diced tomato, cucumber and red onion
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38
675g PGI Welsh Beef chuck steak, cubed Seasoning 2 tbsp oil 2 large onions, peeled and sliced 1 red pepper, diced 3 garlic cloves, crushed Fresh root ginger (3cm piece), grated 1 tbsp ground turmeric 1 tbsp garam masala 1 tsp ground cumin 1 red chilli, finely chopped ½ tsp chilli flakes
400g tin of chopped tomatoes 1 tbsp tomato purée 400ml beef stock
Method 1.
Heat the oil in a large pan or flameproof casserole dish, add the beef and fry until browned. Add the seasoning, onion, pepper, garlic, ginger and spices and stir gently for a few minutes.
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2.
Add the remaining ingredients and bring to the boil. Cover with a lid or foil and continue cooking on the hob or place in the oven at 180˚C / fan 160˚C / Gas 4. Cook for approximately 2 hours 30 minutes until the beef is tender. You may need to add a little extra stock.
3.
Spoon into bowls, add a dollop of yogurt and sprinkle with chopped coriander. Serve with rice and a side salad of diced tomato, cucumber and red onion.
Tip: This recipe is also suitable for the slow cooker
