Beef madras and potato curry
Made with Mutti Whole Peeled Tomatoes
Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.
(COOK TIME: 60+ min)
Ingredients
-
2
tablespoons
vegetable oil
-
1
kg
cubed chuck steak
-
2
brown onions, chopped
-
3/4
cup
Madras curry paste
-
1
tablespoon
grated ginger
-
400
g
can Mutti Whole Peeled Tomatoes
-
1/2
cup
water
-
5
cardamom pods, bruised
-
500
g
potatoes, peeled and cut into 3 cm pieces
-
120
g
baby spinach leaves
-
Basmati rice
-
chapati bread
Tip: Serve with a dollop of thick yoghurt.
Share the ingredient list
Tip: Serve with a dollop of thick yoghurt.
Beef madras and potato curry: Method
- Heat half the oil in a large saucepan over a high heat. Add steak and cook, stirring until browned. Remove meat and juices from pan.
- Add remaining oil to frying pan. Add onions and cook over a medium heat for 5 minutes or until soft, stirring occasionally. Add curry paste and ginger and cook, stirring for 2 minutes longer.
- Add tomatoes, beef, water and cardamom pods and stir to combine. Cover and simmer for 1 hour; stirring occasionally.
- Uncover; add potatoes and stir to combine. Cover and cook for 15 minutes. Remove lid and cook for 20 minutes longer or until the potatoes are tender, stirring occasionally.
- Add spinach and stir until just wilted. Serve the curry with basmati rice and chapati bread.
