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    Slow braised beef & aubergine madras

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    *mandatory

    Slow braised beef & aubergine madras

    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 150 minutes
    • Total time: 2 hours 50 minutes 60 minutes 60 minutes 50 minutes

    Serves: 4

    Ingredients

    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 

    Method

    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.

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