After a not very successful trip to start the Christmas (and a few birthdays) shopping at the Lowry Outlet, we came back with only 1 present but we did buy a new grater and yet another little cookbook. I was particularly taken by this book as it had a flip out piece of card so it can stand up allowing you to easily read the recipe while cooking - genius.
This recipe is taken from "Slow Cooking" by Top That! Publishing
So for our first of many slow cooked recipes we will no doubt take from this book we chose the Coconut Beef Madras.
|Coconut Beef Madras|
1.5 kg Beef such as braising steak (cut into pieces)
2 tablespoons of plain flour (we use gluten-free)
2 large onions (chopped)
6 cloves of garlic (crushed)
Big chunk of ginger (3 inch, finely chopped)
3/4 a jar of madras curry paste
200 ml coconut milk
1 cinnamon stick
1 teaspoon cinnamon powder
3 small green chillies (halved length ways)
1 teaspoon of salt
The recipe asked for 2 cinnamon sticks but as I only had 1 I used the cinnamon powder in addition. This created a different twist to a normal madras and I think this is what caused Fran to declare it is nice but a little odd. She assured me this was not a negative statement but merely to describe the interesting flavours she had noted. I thought it was lovely and the recipe above would make 5 or 6 portions so is also great for the freezer or a big hungry family.