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Beef Madras


  • 500g meat for casseroling
  • 2 Tbsp lemon juice
  • 1 onion, peeled and diced
  • 4 cloves garlic, crushed, peeled and thickly sliced
  • 5cm piece ginger, peeled and shredded
  • 1 1/2 Tbsp homebrand curry powder
  • 1 tsp peppercorns
  • 400g can homebrand diced tomatoes in juice
  • cooked rice to serve
  • desiccated or shredded coconut for garnishing


In a large lidded frying pan or casserole dish pan fry the onion in a dash of oil. Add the garlic, ginger and curry powder and toss for 1­2 minutes. Stir in lemon juice, peppercorns, tomatoes and 1 cup water (reduce to 1/2 cup if using the slow cooker) and bring to the boil. Add the meat and lower the heat.

Cover and simmer over a very gentle heat for 1 1/2 hours, or in the slow cooker for 5­7 hours onlow until tender. Seson with salt if wished. Serve with rice and garnish with coconut

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