Indian Beef Madras Curry

• 1 kg stewing beef
• 2 onions, chopped
• 1 tablespoon ginger
• 1 tablespoon garlic
• 16 ounces crushed tomatoes
• 2 tablespoons tomato puree
• 1 cup beef stock
• 1/2 cup red lentil
• 1 teaspoon ground turmeric
• 2 red chili peppers, chopped
• 1 teaspoon garam masala
• 1 teaspoon cumin seed
• 1 teaspoon mustard seeds
• 1 tablespoon oil or 1 tablespoon ghee
• 1/2 cup chopped fresh cilantro

1. Fry the aromatics, spices, garlic, ginger and onions together.
2. Add beef and cook briefly on all sides.
3. Add rest ingredients except cilantro/coriander.
4. Bring to the boil in pressure cooker for 2 minutes on high and then on low for 20 minutes.
5. If using oven place in dutch oven for 2 1/2 hours or until beef is tender.
6. Add chopped coriander and stir through.
7. If too wet add more tomato paste - if too dry add more beef stock.

stewing beef, onions, ginger, garlic, tomatoes, tomato puree, beef stock, red lentil, ground turmeric, red chili peppers, garam masala, cumin, mustard seeds, oil, fresh cilantro

Taken from www.food.com/recipe/indian-beef-madras-curry-259669 (may not work)