Kheema Madras Curry
An old, hearty family favourite using minced beef and potato.
Serves: 2 - 3/4 - 6 Ready in: 1 1/2 - 2 hours
Introduction
A much-loved, family dish that makes the perfect comfort meal.
Rafi’s Madras Curry Pack is packed with warming spices, such as mustard and peppercorns, and finished with tomatoes. This South Indian classic dish is from Chennai (formerly Madras), the capital city of Tamil Nadu, on the southeastern coast of India. The use of beef in the curry comes from the influence of the Muslim community and cuisine found in Chennai.
Rafi would add these leftovers to puff pastry to make Curry Puffs, use as a samosa filling, a sandwich filling and most popular simply served for breakfast on a slice of toast with a fried egg and chilli sauce.
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Madras Curry Pack (Serves 2 - 3) | Madras Curry Pack (Serves 4 - 6) |
| 175ml water | 300ml water |
| 200g (1/2 tin) Tinned Tomatoes | 400g Tinned Tomatoes |
| 375g minced beef | 750g minced beef |
| 100g cubed potatoes | 200g cubed potatoes |
| 50g frozen peas | 100g frozen peas |
| Coriander to garnish | Coriander to garnish |
Instructions
- Empty the Madras Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.
- Add water, chopped tomatoes and sugar. Mix, then cover and cook for 5-10 minutes.
- Add the minced beef. Mix and press the mince against the sides/bottom of the pan with the spoon. This helps break up the mince and provides a better texture to the finished dish.
- Add the potatoes and chopped coriander stalks, stir, cover and then cook low and slow for 1-1 1/2 hours, occasionally stirring.
- Add the frozen peas and cook for 2 minutes and season to taste.
- Garnish with coriander leaves. Ready to serve, enjoy!
