How to Cook Heritage Beef Madras with Pumpkin & Basil

  • Prep time
  • Difficulty medium
  • Serves 4
beef madras cooked with pumpkin and basil

Ingredients

  • 500g diced beef
  • 20ml rapeseed oil
  • 20 g butter
  • 2 x onions finely diced
  • 2 x cloves garlic crushed
  • Sea salt to taste
  • 2 x tbls madras curry paste
  • 1 x green chilli deseeded & finely diced
  • 450g pumpkin evenly cubes
  • 80g pumpkin seeds toasted
  • 2 x bell peppers peeled & evenly diced
  • 400g chopped Italian plum tomatoes
  • 200ml light chicken or beef stock
  • 200ml coconut milk
  • Juice of 1 lime
  • 1 tsp. corn flour mixed with a little cold water
  • 1 x bunch basil leaves picked
  • Fragrant basmati rice
  1. Sweat the onions & garlic in a deep casserole dish with the oil & butter until soft & translucent.
  2. Fry the diced beef in a heavy based frying pan over a high heat until rich & golden.
  3. Add curry paste, chilli (if using) & tomato to the onions & cook out for 5 minutes.
  4. Add stock, coconut milk & ½ the lime juice then bring to a simmer
  5. Thicken by whisking the corn flour mix into the simmering sauce
  6. Add beef to pot, cover & cook for 1½ hour in a preheated oven 130 oc
  7. Next add the pumpkin & peppers, place back in oven covered for 1 more hour until both beef & vegetables are tender.
  8. Carefully remove from oven, add an extra squeeze of lime, salt to taste then tear the basil leaves into the curry just before serving.
  9. Garnish with toasted pumpkin seeds.
  10. Serve with lots of basmati rice. Optional: Serve the curry in baked baby pumpkins