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Beef Madras Curry


2 tablespoons of oil/margarine/ghee
2 large onions chopped
3 cloves garlic chopped
500 grams stewing steak
1 pint chicken or beef stock
1 tin peeled tomatoes or 4 whole ripe tomatoes
1 teaspoon ground corriander
1 teaspoon ground black pepper
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin
1/2 teaspoon ground green cardamon
1 teaspoon cinamon powder
1/2 teaspoon ground cloves
1 dessert spoon turmeric
1 teaspoon sugar
juice of 1 lemon


In a large saucepan fry onion and garlic until golden but not crispy brown. Remove from pan and in the same oil fry the meat until it starts to brown. Put the onions and garlic back in the saucepan and add all the spices except the turmeric. Fry all the ingredients for a few more minutes to release the flavour from the spices.

Add the tomatoes and the water. Simmer on low heat for about an hour or until the meat is tender.

Add the turmeric and sugar. Add salt to taste and stir on low heat for about 5 minutes until sauce thickens. Add lemon juice and serve with rice and chopped fresh fruit and vegetables or salad.


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