2 tablespoons olive oil
1kg chuck steak, cut into 2.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed fragrant basmati rice, raita and mint leaves, to serve
For the Madras Curry Paste :
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
Combined the Curry Paste ingredients together in a bowl and set aside to add to the browned beef.
Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl.
Repeat with remaining oil and beef. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste.
Add tomato paste and stock. Bring to the boil. Reduce heat to low.
Cover and cook for 1 hour 15 minutes, or until beef is tender.
Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.
Serve with fragrant basmati rice and raita. Top with mint leaves.