Slow-Braised Beef & Aubergine Madras ⭐️⭐️⭐️⭐️

#Main #Beef #Indian #GlutenFree

Serves: 4 Prep Time: 20 mins Cooking Time: 150 mins Source: https://www.waitrose.com/home/recipes/recipe_directory/s/slow-braised-beefauberginemadras.html?epik=dj0yJnU9cjdHOFp0MmpURTY4a2lveS1UNWhNNlB6Zk1qTTlXNjQmcD0wJm49eTBZOHBJVWpIOUJKdHpKUUItcTRQZyZ0PUFBQUFBR01tRnpJ Ingredients:

• 1 tbsp oil

• 2 x 400g packs diced British beef braising steak

• 180g jar Cooks’ Ingredients Madras Paste

• 400g can chopped tomatoes

• 300ml Cooks’ Ingredients Beef Stock

• 2 fresh Cooks’ Ingredients Curry Leaves

• 1 aubergine, cut into chunks

• 28g pack coriander, chopped

• 2 x 250g pouches Tilda Pure Steamed Basmati Rice

Method:

1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a casserole dish over a high heat, then brown the steak in 2 batches. Return all the meat to the pan and add the curry paste. Cook for 1-2 minutes.

2. Add the tomatoes, stock and curry leaves, bring to the boil. Cover and cook in the oven for 1 hour. Add the aubergine, re-cover and

cook for a further 1½ hours until the meat is tender. Stir in the coriander.

3. Heat the rice according to the pack instructions and serve with the curry.