Allergens
Sulfiet
MosterdMadras Beef Curry
Curry with beef is less commonly found in India, and this South Indian Madras (or Chennai) curry is definitely worth trying! Fragrant and spicy, based on tomato, fenugreek, fennel seeds, cloves, and fresh ginger, we gently simmer pieces of beef chuck (better living 2 stars) until they are melt-in-your-mouth tender. Served with fluffy cardamom rice and sautéed vegetables.
Madras Beef Curry
Beef chuck (better living 2 stars), tomatoes, cauliflower, green beans, pointed cabbage, vine tomatoes, peas, white onion, garlic, rawitt pepper, red pepper, lime juice, fresh curry leaves, turmeric, ginger, coriander, bay leaf, fenugreek seeds, yellow mustard seeds, cinnamon, cardamom, cumin seeds, coriander seeds, cloves, fennel seeds, black mustard seeds, black cardamom, basmati rice, brown rice, tomato purée, coconut milk, santen (coconut cream), sugar, white wine vinegar [sulphites], pepper and salt, sunflower oil.
Allergens: mosterd, sulfiet.
MicrowaveMarleen's choice
Heat the beef curry with vegetables and rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 min
Heat the beef curry with vegetables and rice covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven; transfer to an oven dish.
Average weight: 540 g
