Tikka masala with madras curry

Yield: 1 servings

Measure Ingredient
1 cup Coconut milk
Puree of one onion and 2 cups of water
1 teaspoon Gregg's crushed garlic
1 teaspoon Gregg's crushed ginger
1½ tablespoon Tikka Masala
1½ tablespoon Midas Curry
1 tablespoon Flour
50 millilitres Gee or clarified butter
400 grams Diced beef
¼ cup Tomato paste

Cube meat into 3cm x 3cm cubes. Marinate meat in 1 tsp of Tikka Masala and 1 tsp of Madras with the crushed ginger and garlic. Leave to sit for 20 minutes.

Heat the ghee in a thick-bottomed pan.

Add the remainder of the curry spices to open up the aromatics. Stir for 15 seconds.

Add the meat and brown evenly on all sides.

Sprinkle with the flour.

Add the onion liquid and cook for 5 minutes then add the remainder of the Tikka Masala and Madras curry.

Continue to cook for 1 hour and 20 mins on a steady slow simmer until the meat is tender.

Adjust the seasoning and serve with fragrant rice.

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