Beef Madras
Ingredients
- 2.5 kg potatoes Peeled, cubed and cooked
- 1 kg onion diced
- 5 kg Beef sirloin cleaned and into strips
- 1 kg Madrass paste Pataks
- .5 kg Red capsicum diced frozen
- 3 litres coconut cream
- .5 kg baby spinach fresh
- 100 grams coriander chopped last minute
Instructions
- Prepare the potatoes and place to one side.
- Clean and cut the beef, place into a large, hot oiled pan and fry until coloured.
- Add the onions and sweat until translucent
- Add the paste and cook out on a moderate heat for a good 5-10 minutes with the onions and beef.
- Add the capsicums and cook a further 2 mins
- Drop the heat to a slow flame or element and add the coconut cream and potatoes. Slowly bring up to temperature while stirring often. You may have to increase temperature a little to expedite process.
- Taste and correct seasoning
- When hot and starting to slowly bubble add spinach and 2/3 of coriander and stir in then serve immediately
- Serve with cooked Basmati rice, slices of banana and plain yoghurt
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