This is our favourite madras to cook in the SloMo and our first attempt at writing it up so be gentle with us. This will give you two greedy portions or 4 normal ones plus there will be enough sauce/liquid left to make another curry for two people later, just freeze it or keep in the fridge, we usually have it in the studio with a rotay chicken.
You will need:
650g Beef Fillet, cut into large chunks
5 Tablespoons of natural yogurt
5 Tablespoons of Madras curry powder
1 Large onion, halved and sliced
4 Garlic cloves (crushed dead fine)
Teaspoon of grated root ginger
400g Tinned chopped tomatoes
400ml Coconut milk
1/4 Teaspoon of garam masala
Chopped or dried coriander leaves.
Teaspoon of chopped chillies
Two tablespoons of sunflower oil
1 Sliced Green or Red Pepper
1 Aubergine or courgette
1. Put the beef in a glass bowl. Mix together the yogurt and curry powder, once this is mixed together really well, pour over the beef. Ensure all the beef is covered in as much marinade as possible. Season with salt to taste. Cover with cling film and leave to marinate in the fridge for 24hrs.
2. Heat oil in pan and get it as hot as you can, add onion, garlic and ginger. Keep stirring for 2-3 minutes.
3. Add beef, keep the heat high and keep the beef moving to ensure it’s sealed on all sides for 3 minutes. Now reduce the heat to medium and stir fry for 6 minutes.
4. While that’s cooking give the coconut milk a good shake and add to the SloMo dish.
5. Next add the tomatoes and garam masala.
6. Give it a stir, don’t worry if it goes a little pink, everything is fine.
7. Add everything from the frying pan.
8. Add the teaspoon of chillies and then add all the peppers, aubergine or courgette. Give it a pat down but don’t worry if it’s not all covered by the liquid.
9. Cook on low for 9-10hrs.
10. Serve on a bed of steaming rice, finish off the dish by sprinkling on the coriander leaves.