Ideal for a home cooked, healthy alternative to curry night.
Don’t be put off by the long cooking time; the oven does all the work here, rendering your braising steak tender and giving. If you’re feeling extra adventurous, you could make your own curry paste, or add a few sliced long red chillis at the end of the cooking.
This one tastes even better the next day, if you can resist it that long! Here’s the recipe for the IDEAL slow braised beef & aubergine Madras from our pals at Waitrose.
- Preparation time: 20 minutes
- Cooking time: 150 minutes
- Total time: 2 hours 50 minutes
- Serves: 4
WHAT YOU’LL NEED
1 tbsp oil
2 x 400g packs diced British beef braising steak
180g jar Cooks’ Ingredients Madras Paste
400g can chopped tomatoes
300ml Cooks’ Ingredients Beef Stock
2 fresh Cooks’ Ingredients Curry Leaves
1 aubergine, cut into chunks
28g pack coriander, chopped
2 x 250g pouches Tilda Pure Steamed Basmati Rice
WHAT YOU NEED TO DO
1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a casserole dish over a high heat, then brown the steak in 2 batches. Return all the meat to the pan and add the curry paste. Cook for 1-2 minutes.
2. Add the tomatoes, stock and curry leaves, bring to the boil. Cover and cook in the oven for 1 hour. Add the aubergine, re-cover and cook for a further 1½ hours until the meat is tender. Stir in the coriander.
3. Heat the rice according to the pack instructions and serve with the curry.
