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So Kake was holding an Indian themed dinner party wednesday. The menu seemed to be severly lacking in meat. I decided to remedy this by making a beef madras. Ingredients: 5lbs of Braising Steak 6 whole red chillis 3 whole green chilis 5 lemons 3 limes 150gr tin of double concentrate tomato puree 6 onions 10 cloves of garlic 4 tsp of ground coriander ( ish) 5 tsp of ground cumin 5 tsp of ground tumeric 5 tsp of ground ginger 5 tsp of black pepper Garam Masala Sugar 2.5 pints of beef stock olive oil 2 nights before:- i chopped up the beef into inch cubes( roughly) put that into a large bowl and then added the juice of the limes and lemons. Covered it and putit in the fridge for about 24 hours. The night before:- Diced and sliced the onions. diced the garlic. halfed the chillis and cut into slices. Then i fried the onions, chillis and garlic until the onions were slightly brown in the oil. Then i added the spices apart from the coriander since kake didnt have any in stock. fried that off for about 10 minutes till it was nice golden brown colour. then i added the meat. stirrign it around to get it fully covered with the spices. cooked it off for about anohter 10 minutes. then i added the beef stock and tomato puree and then brought it to the boil. At this juncture i added some sugar to combat the harshness of the chillis. Then simmered for about 40 minutes. by this point the beef was quite tender. At this point it would have been ready to be finished off but since the dinner party was the next day i left it overnight. the night of the dinner party:- reheated it. added the corinader and garam masala. heated it for about 10-15 till it was warm throughout. It was hot but not make a grown man cry hot. So just right in my opinion. Dave, Jakob care to comment on that? It was even better reheated the next for lunch. it had mellowed slightly. I have adapted the recipe below for 10 and 15lbs of beef as well. Everything scales apart from the tomato puree. Use half the amount that that scalign would suggest. And using less wouldnt be an issue. If you use too much it makes the curry very bitter. Also, you might want to think about the amount of chillis used. Recipe adapted from this. Originally from 'The Encyclopedia of Indian Cooking' ( martin, dont suppose you could dig out the attribution?) *** Gosht Madras *** 500g/1lb braising beef 1 lemon 2 tsp salt 1 large onion 2 cloves garlic 2 dried red chillies 50g/2oz ghee or 60ml/2fl.oz cooking oil 2 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tsp ground ginger 2 tsp black pepper 100g/4oz tomato puree 300ml/0.5pint beef stock 2 tsp garam masala Cut the beef into 2.5cm/1-inch cubes and squeeze over the lemon juice. Then sprinkle on the salt. Peel the onion and garlic, chop them very finely and mix together with the whole dried chillies, so that the chillies break up and are well dispersed in the chopped onions and garlic. Heat the ghee or cooking oil in a heavy saucepan and fry the onion, garlic and chilli mixture for 2 minutes. Then add the coriander, cumin, turmeric, ground ginger and black pepper. Stir in welll and cook for a further 2-3 minutes. Add the beef, together with any remaining lemon juice, and turn the beef so that it is well coated with the spices. Cook for a further 5-10 minutes. Stir in the tomato puree and add the beef stock, bring to the boil and simmer gently, with the saucepan covered, for 30-40 minutes until the beef begins to become tender. Sprinkle in the garam masala and cook for a further 10 minutes. The gravy should by this stage be quite thick; if it is not, increase the heat, remove the lid from the saucepan and boil off any excess moisture until the gravy thickens. -- Bob Walker http://www.randomness.org.uk/ "So on Fridays and during Lent people used to eat beaver." - Neil Gaiman
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