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Ingredients
- 1 kg (2 lb 4 oz) skirt or chuck steak
- 1 tablespoon oil
- 1 onion, chopped
- 3-4 tablespoons Madras curry paste
- 60 g (2 1/4 oz/1/4 cup) tomato paste (concentrated purée)
- 250 ml (9 fl oz/1 cup) beef stock
Method
1. Trim the meat of any fat or sinew and cut it into bite-sized cubes. Heat the oil in a large frying pan, add the onion and cook over medium heat for 10 minutes, or until browned.
2. Add the curry paste and stir for 1 minute, or until fragrant. Then add the meat and cook, stirring, until coated with the curry paste. Stir in the tomato paste and stock. Reduce the heat and simmer, covered, for 1 hour 15 minutes. Uncover and simmer for 15 minutes, or until the meat is tender.
