How to cook beef madras (curry)

Assemble all your ingredients (listed on the supply tab below)

Place the coconut, mustard seeds and tomato sauce in the blender. Peal and chop the ginger and juice the lime, then and those to.

Blend on a higher setting for 15-20 sec and then put to the side for later.

Thinly slice the onions and add to the cooking pot with the oil. You want the heat on a medium high setting.

While the onions are cooking mince the garlic, chop the beef into chunks and combine all the remaining spices with some salt to taste. Measure out the water and put to the side.

Once the onions are soft and starting to brown add the minced garlic and cook for a further couple of minutes.

Next add the spices and combine, cook for 1-2 minutes until they are giving off a wonderful aroma.

Add the beef and combine then go straight to the next step.

Add the coconut / tomato mixture and water and simmer on a low heat until the beef is tender and sauce thickened, which is about 1 1/2 to 2 hrs.

Keep covered and stir occasionally, towards the end of cooking remove the lid to help it thicken.

Serve with your choice of rice or bread. Enjoy :) Also if you want it really hot you can add more chili powder or throw in some fresh chili peppers when you are blending up the coconut mixture.