Madras Meat and Vegetable Curry
|Onion||1 , peeled and diced|
|Chuck steak||1 Pound, trimmed and cubed|
|Garlic||1 Clove (5 gm), crushed|
|Madras curry powder||2 Tablespoon|
|Chili powder||1⁄4 Teaspoon|
|Tomato puree||1 Teaspoon|
|Potato||1 , peeled and diced|
|Onion||1 Small, peeled|
Saute the onion in oil, gently, and remove to a casserole.
Toss the cubes of beef in flour and fry over a fairly high heat to brown.
When brown lower the heat, add the crushed garlic and sprinkle with curry powder and chilli and allow to saute for a few minutes.
Pour on the stock mixed with tomato puree and transfer to the casserole when liquid begins to simmer.
Add the potato, cover and simmer for 1 hour, add the salt.
Add cauliflower and cover for the last 25-30 minutes of cooking.
Taste and adjust seasoning before serving.
Garnish with thinly sliced onion rings.