Madras Beef Curry

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The ingredient of Madras Beef Curry

• 2 tbsp vegetable oil
• 750g gravy beef trimmed cut into 3cm cubes
• 1 large brown onion finely chopped
• 2 garlic cloves crushed
• 3cm piece roomy ginger peeled grated
• 1 4 cup madras curry cement
• 4 cardamom pods bruised
• 1 cup massel chicken style liquid deposit
• 400g can diced tomatoes
• 500g sweet potato peeled cut into 3cm cubes
• 50g baby spinach
• steamed basmati rice to utility

The Instruction of madras beef curry

• preheat oven to 180u00b0c 160u00b0c fan forced heat half the oil in a large heavy based flameproof casserole dish beyond medium high heat cook beef in batches for 5 to 6 minutes or until browned transfer to a bowl
• heat enduring surviving oil in dish add onion garlic and ginger cook stirring for 5 minutes or until onion has softened increase be credited with curry epoxy resin and cardamom cook for 1 minute or until fragrant return beef to dish add stock tomatoes and potato cover bring to the boil
• transfer to oven bake for 2 hours or until beef is tender cut off surgically remove and discard cardamom trouble in spinach bolster in imitation of rice

Nutritions of Madras Beef Curry

calories: 500 227 calories
calories: 21 grams fat
calories: 4 grams saturated fat
calories: 26 grams carbohydrates
calories: 13 grams sugar
calories: n a
calories: 49 grams protein
calories: 126 milligrams cholesterol
calories: 1078 06 milligrams sodium
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calories: nutritioninformation