Tuesday, May 7, 2013

Beef Madras with Chickpeas and Edamame Beans

There aren’t many things that warm you up like a spicy Indian curry! This one-pot beef curry is perfect for evenings holed up under a blanket at home.

Beef Madras with Chickpeas and Edamame Beans
Serves 4

You will need
1kg stewing beef or chuck steak, cut into bite sized pieces
2 Tbls flour
Salt & pepper
2 Tbls vegetable oil
1 Tbls mustard seeds
1 large onion, chopped
3 garlic cloves, chopped
4cm piece ginger, grated
3 tsp garam masala
1tsp turmeric powder
1 Tbls ground coriander
1 Tbls ground cumin
1 tsp ground cinnamon
1 tsp ground cloves
3 tsp chilli powder
1 Tbls beef stock powder
Boiling water
1 can chickpeas
½ cup edamame beans, shelled or peas (optional)
125ml cream or plain yogurt
Basmati rice & chopped chillies for serving

How to make it
Toss the beef pieces in the flour seasoned with salt and pepper.
Heat 1Tbls oil in a heavy based pot (or your pressure cooker) and brown the meat on all sides. Remove from the pot and set aside.
Add more oil to the pot and fry the onions for 2 minutes. Add the ginger and garlic and fry for another minute.
Add all the dry spices and fry with the onion mix until fragrant. (Add more oil if needed.)
Return the meat to the pot, sprinkle with the stock powder and cover with boiling water.
Cover with a lid and simmer gently until the meat is tender (this can take up to 1 ½ hours)
*If you have a pressure cooker, bring it to the boil and let it cook under pressure for about 20 minutes. Remove from heat and allow to stand covered for another 15 minutes.
Before serving, add the cream (or yogurt), chickpeas and edamame beans, and cook for another 20 minutes.
Serve garnished with fresh chillies and steamed Basmati rice.

-          Naan bread is also a great side to this dish.
-          To add even more dimension to this meal, serve it with a side of chopped tomato & onion, and a yogurt & cucumber mix.

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