THE SOUTHERN HEAT-STORM

(Our Play on Beef Madras)

THE SOUTHERN HEAT-STORM

Ingredients: 600g Diced Beef (2cm chunks), 2 Red onions (pureed), 3 tbsp Oil, 2 tsp Hot chili powder, 1 tsp Turmeric, 2 tsp Coriander powder, 1 tbsp Tamarind paste, 150g Tomato passata...

Ingredients

  • 600g Diced Beef (2cm chunks)
  • 2 Red onions (pureed)
  • 3 tbsp Oil
  • 2 tsp Hot chili powder
  • 1 tsp Turmeric
  • 2 tsp Coriander powder
  • 1 tbsp Tamarind paste
  • 150g Tomato passata

Cooking Method

  1. The Architect Fry onion puree until dark and oily; this architect provides the heat-backbone.
  2. The Bloom Stir in spices and a splash of water for 2 minutes to create a deep crimson paste.
  3. The Sear Add beef; fry on high heat to coat every chunk in the fire-paste.
  4. The Slow Simmer Add passata and tamarind; cover and simmer on low for 40 minutes until beef is tender.
  5. The Finish Garnish with fresh green chilies for an extra layer of raw heat.

Cuisine: Indian

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