Madras Beef Curry With Spicy Rice

Chillies are an indispensable ingredient of a hot and spicy Madras curry. After long, gentle simmering, they merge with the other flavourings to give a delectable results that goes perfectly with the spicy rice.

25g/1oz/2 tbsp butter
657g stewig beef, cut into bite size cubes
1 onion, chopped
2 fresh green chillies, seeded and finely chopped
2.5cm/1in piece of root ginger, grated
2 garlic cloves, crushed
30ml/2 tbsp vegetable oil
7 green cardamom pods
15ml/1 tbsp Madras curry paste
10ml/2 tsp ground cumin
7.5ml ground corriander
150ml beef stock
salt
225g/8oz/generous 1 cup basmati rice
15ml/1 tbsp sunflower
1 cinnamon stick
300ml beef stock
For the rice
25g/1oz/2tbsp butter
1 onion, finely chopped
1 garlic clove, crushed
1 small red pepper (bell) seeded and diced
1 small green pepper (bell) seeded and diced

1. Heat half the vegetable oil with half of the butter in a large, shallow pan. When it is hot, fry the meat, in batches if necessary, until browned on all sides. Transfer to a plate and set aside.

2. Heat the remaining vegetable oil and butter and fry the onion for about 3-4 minutes until it is softened and lightly browned.

3. Add 3 of the cardamom pods and fry for 1 minute, then stir in the chillies, ginger and garlic, and fry for 2 minutes more.

4. Stir in the curry paste, 5ml each of the ground cumin and coriander, then return the meat to the pan.

5. Stir in the stock. Season with salt, bring to the boil , then reduce the heat and simmer very gently for 1-1 1/2  hours until the meat is tender.

6. When the curry is almost ready, prepare the spicy rice. Put the basmati in a bowl and pour over enough boiling water to cover.

7. Set aside for 10 minutes, then drain, rinse under cold water and drain again. The rice will still be uncooked but should have lot its brittle texture.

8. Heat the sunflower oil and butter in a flameproof casserole dish and fry the onion and garlic gently for 3-4 minutes until softened and browned.

9. Stir in the remaining ground cumin, coriander and green cardamom pods and cinnamon stick. Fry for one minute then add the diced peppers.

10. Add the rice, stirring well to coat the grains thoroughly in the spice mixture, and pour in the chicken stock.

11. Bring to the boil, then reduce the heat, cover the pan tightly and simmer for 8-10 minutes, or until the rice is tender and the stock has been absorbed.

12. Spoon the spicy rice into a bowl and serve immediately with the curry. You can also serve this with a generous dollop of natural (plain) yoghurt and some naan bread.

Photo from http://www.taste.com.au