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Slow braised beef & aubergine madras
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1 tbsp oil
2 x 400g packs diced British beef braising steak
180g jar Cooks’ Ingredients Madras Paste
400g can chopped tomatoes
300ml Cooks’ Ingredients Beef Stock
2 fresh Cooks’ Ingredients Curry Leaves
1 aubergine, cut into chunks
28g pack coriander, chopped
2 x 250g pouches Tilda Pure Steamed Basmati Rice
1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a casserole dish over a high heat, then brown the steak in 2 batches. Return all the meat to the pan and add the curry paste. Cook for 1-2 minutes.
2. Add the tomatoes, stock and curry leaves, bring to the boil. Cover and cook in the oven for 1 hour. Add the aubergine, re-cover and
cook for a further 1½ hours until the meat is tender. Stir in the coriander.
3. Heat the rice according to the pack instructions and serve with the curry.
Typical values per serving:
This recipe was first published in March 2019.