Allergens
Sulfiet
MosterdMadras Beef Curry
Curry with beef is less common 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 meltingly 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, red chilli, rawit chilli, lime juice, fresh curry leaves, turmeric, ginger, coriander and bay leaf, fenugreek seeds, yellow mustard seeds, cinnamon, cardamom, cumin seeds, coriander seeds, cloves, fennel seeds, black cardamom, basmati rice, brown rice, tomato purée, coconut milk, coconut cream, sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, sulfiet.
Microwave
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 minMarleen's choice
Heat the beef curry with vegetables and rice covered with an ovenproof 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
