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Beef Madras

Ingredients

• 2 tbsp rapeseed (canola) oil
• 2 dried Kashmiri chillies
• 2 green cardamom pods
• 1 1/2 tbsp garlic and ginger paste
• 2 green bird’s eye chillies
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp turmeric
• 1 tbsp kashmiri chilli powder
• 1 tbsp mixed powder
• 70ml (1/4 cup) tomato puree
• 300ml (1 1/4 cups) base sauce
• 300g (11oz) pre-cooked chicken
• 1 tbsp smooth mango chutney or lime pickle
• Juice of 1/2 lime
• 1/2 tsp garam masala
• 1 tbsp fresh coriander (cilantro) to garnish
• Salt to taste

Method

1. Heat the oil in a frying pan over medium-high heat. When hot, add the dried Kashmiri chillies and cardamom pods.
2. Move these whole spices around in the oil for about 30 seconds to infuse into the oli and then add the garlic and ginger paste. Fry for a further 30 seconds.
3. Add:
   1. green chillies 
   2. cumin,
   3. coriander,
   4. turmeric,
   5. chilli powder  
   6. mixed powder
4. Add tomato puree followed by a ladle full or two of the base sauce.
5. Bring to a simmer and then add the beef
6. Cook for 15 mins in your pressure cooker
7. Stir in the mango chutney and lime juice. Allow to simmer for a couple of minutes, only stirring if the sauce is obviously sticking to the pan.
8. To finish, sprinkle the garam masala over the top, garnish with the fresh coriander (cilantro) and season with salt to taste.